Recipe Tags: Caster Sugar, Clingfilm, Dear Readers, Dough Ball, Dried Plums, Egg White, Food Magazine, Holiday Baking, Martha Stewart, Pastry Chef, Philadelphia Cream Cheese, Pinch Of Salt, Plain Flour, Prunes, Rolling Pin, Rugelach Cookies, Salt Mix, Sharp Knife, Tsp, Warm Butter
Holiday baking: Rugelach with prune filling
It’s been a over a year since I made some delicious rugelach-cookies with hazelnut filling. After seeing a very talented young American pastry chef, Heidi Park (now based here in Tallinn), sharing her recipe for rugelach-cookies in a local food magazine, I felt the urge to make these again. I used my old recipe, and adapted the filling from Martha Stewart’s recipe for Prune Rugelach.
Very pleased with the final result, so sharing it with my dear readers
Rugelach with Prune Filling
Makes 32 small pastries
For the pastry:
200 g butter, softened
200 g full-fat Philadelphia cream cheese, softened
2 tsp caster sugar
200 g all-purpose/plain flour, sifted
a pinch of salt
For the filling:
200 g dried plums/prunes
100 ml brandy or cognac
4 Tbsp breadcrumbs
4 Tbsp caster sugar
0.5 tsp cinnamon
1 egg white, beaten with a little water
On the night before:
Cream the warm butter and cream cheese until well blender. Beat in the sugar, then stir in the flour and salt. Mix until the dough begins to hold together, press into a ball, wrap in clingfilm and chill overnight in the fridge.
Combine the breadcrumbs, sugar and cinnamon.
Puree the prunes with the brandy until smooth.
Divide the dough ball into two and return the other half into the fridge. Roll out the pastry on a slightly floured surface into a thin circle about 25 cm /10 inches in diametre. Using a sharp knife or a pizza-wheel, cut into 16 equal wedges.
Brush the surface of the wedges with half of the prune puree, then sprinkle half of the breadcrumb mixture on top, spreading evenly as you go. Using your hand or a rolling pin, press the filling tightly down into the dough (there seems to be a lot of filling, but it’ll make the pastries only nicer!).
Carefully roll up each wedge tightly, starting from the wider, outside end. You’ll end up with 16 mini croissants. Brush with egg white wash.
Cover a baking tray with parchment paper and bake at the middle of a preheated 180 C/350 F oven for 20-30 minutes, until the rugelach are golden brown.
Leave to cool slightly, then transfer to a wire rack.
Repeat with the second half of the pastry - even straight away or on the following day.