PRUNE RUGELACH
Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 32
Number Of Ingredients 10
Steps:
- Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.
- Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.
- To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
- Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.
- Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.
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Owethu Faramau
[email protected]These prune rugelach are a delicious and easy-to-make treat. I love that I can use my favorite jam or preserves in the filling.
Snem Louis
[email protected]I love making prune rugelach for my family and friends. They're always a crowd-pleaser.
Tavonya Bethea
[email protected]These prune rugelach are the perfect holiday treat! They're festive and delicious, and they're always a hit with my guests.
Rebecca Brundritt
[email protected]The prune rugelach were a bit dry. I think I would add a little bit of butter or oil to the dough next time.
Viky Babu
[email protected]The prune rugelach were a bit too sweet for my taste, but they were still very good. I think I would use less sugar in the filling next time.
Samuel Yeboah
[email protected]These prune rugelach are so easy to make and they're always a hit with my family and friends. I love that I can make them ahead of time and freeze them.
Shoab Shah
[email protected]I love the combination of prunes and walnuts in these rugelach. They're the perfect sweet treat for any occasion.
Roy Howlett
[email protected]The prune rugelach were delicious! The dough was flaky and the filling was sweet and tart. I will definitely be making these again.
JustLittleOleMe
[email protected]The prune rugelach were a bit dry. I think I would add a little bit of butter or oil to the dough next time.
Nobita Typis
[email protected]These prune rugelach were a bit too sweet for my taste, but they were still very good. I think I would use less sugar in the filling next time.
Charles Obeng kwaa
[email protected]I've never made rugelach before, but these prune rugelach were so easy to make! The dough was easy to work with and the filling was delicious. I will definitely be making these again.
Sylivia Williams
[email protected]I love prune rugelach! They're so easy to make and always a hit with my family and friends. I like to add a little bit of cinnamon to the filling for extra flavor.
Muhammad Bilawal
[email protected]These prune rugelach are a delightful treat! The combination of sweet prunes and flaky pastry is irresistible. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.