Best Macadamia Nut Coffee Rugelach Recipes

GOLDEN RUGELACH

Steps:

• For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
• For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and 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 rugelach.) Spread one-quarter 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 and 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, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
• Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
• Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.

RUGELACH

Steps:

• For the rugelach: Preheat the oven to 325 degrees F.
• Combine the flour and salt in a food processor and pulse to mix. Scatter the cubed butter and cream cheese over the flour. Pulse 10 to 12 times for coarse crumbs to form.
• In another bowl, whisk together the egg yolk and vanilla, then pour over the butter-flour mixture. Run the processor until the dough starts to clump together.
• Turn the dough out onto a counter and gather the pieces into a ball. Divide into 2 portions, wrap each in plastic wrap, press into a disc and chill for 8 to 10 minutes.
• On a lightly floured surface, roll each disc out like pie dough to a thin round about 1/8 inch thick.
• For the filling: Melt the butter and brush half over one of the rounds of dough. Sprinkle with half the brown sugar, and then drizzle with half the honey, pecans and lemon zest. Cut the dough like a pizza into 12 slices. If the dough is sticky, chill it for a few minutes.
• Roll up each slice into a crescent shape. Repeat with the second disc of dough and filling ingredients to make 24 rugelach total. Transfer them to 2 parchment-lined baking sheets.
• Bake until golden brown, 20 to 25 minutes. Let cool, then squeeze lemon juice and sprinkle lemon zest over the tops.

RUGELACH

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar.
• Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge, starting at the end opposite the pointy tip. Arrange on the baking sheet, pointy-tip down.
• Bake until the wedges are golden, 20 to 25 minutes. Transfer the pan to a rack to cool completely.