06 December 2009

apple sage rugelach

I’ve been making this recipe for a few years now, but this year I made a change and made it with apple jelly and put some fresh sage in the dough. once your make them up, you keep them in the freezer until you are ready to slice and bake them. this makes them super easy, which always works for me!!

2 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut in pieces
1 tablespoon fresh sage, minced
8 ounces cream cheese, cut in chunks
2 tablespoons sour cream

3/4 cup pine nuts
1 cup apple jelly
1 tablespoon ground cinnamon
2/3 cups golden raisins
1/4 teaspoon salt
  1. for the dough: pulse the flour, sugar and salt in food processor until combined. add the butter and sage and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times. add the cream cheese and sour cream, and pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces). turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. pat each portion into a flat square and wrap in plastic wrap. freeze dough for 15 minutes.
  2. meanwhile, chop the nuts in a clean food processor. add the jelly, raisins, salt, and cinnamon; puree to make a very smooth paste.
  3. roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick. (don't worry about slightly rough edges; these will be rolled inside of the rugalach.) spread 1/4 of the filling over the surface with a small spatula. starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. press the top slightly to flatten; wrap in plastic wrap. freeze for another 15 minutes. repeat with the remaining dough and filling. (the cylinders can be frozen for up to a month.)
  4. meanwhile, evenly position the racks in the oven and preheat to 375 degrees f. line 2 baking sheets with parchment or silicone baking mats.
  5. slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. bake until pale golden and crispy on top, about 25 minutes.
  6. remove from oven and let cool slightly on the baking sheet. carefully transfer rugalach to a rack to cool. serve.

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