Recipe

Golden Rugalach Recipe

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Ingredients

1 c unsalted butter, cut in pieces & chilled .
1/2 tsp fine salt .
1 tbsp sugar .
1/4 tsp fine salt .
2 1/4 c all-purpose flour .
2/3 c golden raisins .
1/4 c sugar .
8 oz cream cheese, cut in chunks & chilled .
3/4 c hazelnuts, toasted .
1 c apricot preserves .
2 tbsps sour cream .
2 egg yolks

Directions

Step #1 For the dough: Pulse the flour, sugar & salt in food processor/blender until mixd.
Step #2 Add the butter & pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times.
Step #3 Add the cream cheese & sour cream, & pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces).
Step #4 Turn the dough out of the bowl onto a floured work surface & divide into 4 equal portions.
Step #5 Pat each portion into a flat square & wrap in plastic wrap.
Step #6 Freeze dough for 15 mins.
Step #7 Meanwhile, chop the nuts in a clean food processor/blender.
Step #8 Add the preserves, raisins & salt; puree to make a very smooth paste.
Step #9 Roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick.
Step #10 (Don't worry about slightly rough edges; these will be rolled inside of the rugalach.
Step #11 ) Spread 1/4 of the filling over the surface with a small spatula.
Step #12 Starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom.
Step #13 Press the top slightly to flatten; wrap in plastic wrap.
Step #14 Freeze for another 15 mins.
Step #15 Repeat with the remaining dough & filling.
Step #16 (The cylinders can be frozen for up to a month.
Step #17 ) Meanwhile, evenly position the racks in the oven & preheat to 375 degrees F.
Step #18 Line 2 baking sheets with parchment or silicone baking mats.
Step #19 Slice the cylinders into 1 1/2-inch pieces, & place rugalach seam-side down on the prepared pans.
Step #20 Whisk the egg yolks together & brush this glaze over the top of the rugalach.
Step #21 Sprinkle top with sugar & bake this until pale golden & crispy on top, about 25 mins.
Step #22 Remove from oven & let cool slightly on the baking sheet.
Step #23 Carefully transfer rugalach to a rack to cool.
Step #24 Serve.
Step #25 Store rugalach in a tightly sealed container for up to 3 days.
Enjoy the Golden Rugalach recipe