Rugelach can be filled with everything from chocolate to apricot jam, but prune is among the most classic filling choices, for good reason: the dried fruit counters the tanginess from the cream cheese in the pastry dough. Starting with Prune Bits makes the filling even easier to make.
227 g / 16 tablespoons unsalted butter, cold and cubed
227 g / 8 ounces cream cheese
6 g / 1 1/2 teaspoons kosher salt
270 g / 2 cups all-purpose flour, plus more for dusting
200 g / 1 1/2 cups Diced Prunes or Prune Bits (or a mix)
30 g / 1/4 cup fine almond flour
80 g / 1/3 cup sugar
1 g / 1/2 teaspoon cinnamon or a baking spice blend
50 g / 1 each egg, beaten with a splash of water
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