Best Prune Rugelach Recipes

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PRUNE RUGELACH



Prune Rugelach image

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

1 cup plus 3 tablespoons sugar (save 1/2 cup for prune filling)
1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon ground cinnamon
1 1/2 cups fresh breadcrumbs from soft white bread (save 1/2 cup for prune filling)
1 large egg, beaten
1 cup prunes
1/2 cup brandy

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.

SPICED PRUNE RUGELACH



Spiced Prune Rugelach image

Provided by Food Network Kitchen

Time 2h

Yield 24 cookies

Number Of Ingredients 12

1 cup all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1/2 teaspoon salt
4 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 large egg, lightly beaten
1 tablespoon coarse sugar
3/4 cup pitted prunes
2 tablespoons brandy or water
1/2 cup apricot preserves
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground pepper

Steps:

  • Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Increase the speed to medium high and beat until combined, 30 seconds to 1 minute. Transfer the dough to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the filling: Combine the prunes and brandy in a small microwave-safe bowl. Microwave until the prunes soften, about 1 minute; let cool slightly. Transfer the mixture to a food processor and add the apricot preserves, cinnamon and pepper; puree. Scrape into a
  • small bowl and refrigerate until firm, at least 30 minutes or overnight.
  • Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a 6-by-12-inch rectangle on a floured surface. Transfer the rectangles to the prepared pan; refrigerate until slightly firm, at least 20 minutes.
  • Preheat the oven to 350 degrees F. Spread the prune mixture over the dough, leaving a 1-inch border on one long side of each rectangle. Starting with the opposite long side, gently roll each rectangle into a tight log and position seam-side down. (If the dough becomes too soft to work with, refrigerate briefly.) Brush the logs with the beaten egg and sprinkle with the coarse sugar. Refrigerate until firm, about 30 minutes.
  • Trim the ends of each log, then slice each into twelve 1-inch-thick rounds. Arrange 1 inch apart on the prepared pan, seam-side down. Bake, rotating the pan halfway through, until the cookies are golden, 30 to 35 minutes. Transfer to a rack and let cool on the pan.

PRUNE RUGELACH



PRUNE RUGELACH image

Categories     Cookies     Dessert

Number Of Ingredients 10

1 cup plus 3 tablespoons sugar (save 1/2 cup for prune filling)
1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon ground cinnamon
1 1/2 cups fresh breadcrumbs from soft white bread (save 1/2 cup for prune filling)
1 large egg, beaten
1 cup prunes
1/2 cup brandy

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. 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. 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.

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