Golden Rugalach
INGREDIENTS
- Cooking Time: 25
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, cut in pieces and chilled
- 8 ounces cream cheese, cut in chunks and chilled
- 2 tablespoons sour cream or Greek yogurt
- 3/4 cup hazelnuts, toasted
- 1 cup apricot preserves
- 2/3 cup golden raisins
- 1/4 teaspoon fine salt
- 2 egg yolks
- 1/4 cup sugar
DIRECTIONS
- For the dough: Pulse the flour, sugar and salt in food processor until combined.
- Add the butter 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 pebble-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.
- Meanwhile, chop the nuts in a clean food processor.
- Add the preserves, raisins and salt; puree to make a very smooth paste.
- 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.)
- Meanwhile, evenly position the racks in the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
- Slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans.
- Whisk the egg yolks together and brush this glaze over the top of the rugalach. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
- Remove from oven and let cool slightly on the baking sheet. Carefully transfer rugalach to a rack to cool. Serve.
- Store rugalach in a tightly sealed container for up to 3 days