Jam-Filled Rugelach

Jam-Filled Rugelach

Rugelach, a traditional Jewish pastry, is the perfect sweet treat to serve at a high-tea in celebration of Hanukkah.

Jam-Filled Rugelach
Yield: 24 cookies • Preparation: 30 minutes • Refrigerate: 1½ hours • Bake: 20 minutes
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Ingredients
  1. 1 cup all-purpose flour
  2. ½ cup cold unsalted butter, cut into pieces
  3. 4 ounces cold cream cheese, cut into pieces
  4. 3 tablespoons finely ground toasted almonds
  5. ½ teaspoon fresh lemon zest
  6. ¼ teaspoon kosher salt
  7. 2 tablespoons heavy whipping cream
  8. 1 cup lingonberry jam*, divided
  9. 2 tablespoons sugar, divided
  10. 1 teaspoon ground cinnamon, divided
  11. 1 large egg, lightly beaten
  12. 2 tablespoons confectioners’ sugar
Instructions
  1. In the work bowl of a food processor fitted with a metal blade, combine flour, butter, cream cheese, almonds, lemon zest, and salt, pulsing until mixture is crumbly. Add cream, pulsing just until dough forms a ball.
  2. Divide dough into 2 equal portions. Wrap tightly in plastic wrap. Refrigerate until firm, approximately 1 hour.
  3. Line 2 baking sheets with parchment paper. Set aside.
  4. On a lightly floured surface, roll dough to a 9- to 10-inch circle. Spread ½ cup jam over top, and sprinkle with 1 tablespoon sugar and ½ teaspoon cinnamon.
  5. Using a pizza wheel or a sharp knife, slice dough into 12 wedges.
  6. Starting at the outer rim of each wedge, roll up each triangle so it becomes a little crescent. Repeat with remaining dough, jam, sugar, and cinnamon. Arrange 1 to 2 inches apart on prepared baking sheets.
  7. Refrigerate rugelach for at least 30 minutes before baking. Preheat oven to 350°.
  8. Brush egg over each rugelach.
  9. Bake until golden brown, 12 to 20 minutes. Transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.
Notes
  1. *Lingonberries are related to cranberries. Lingonberry jam can be found at specialty-foods stores and online. Substitute a favorite jam, if desired.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime November/December 2011

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