Spiced Prune Rugelach Recipes

SPICED CABERNET

Steps:

• In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.
• Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.

SPICED PRUNE RUGELACH

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

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.

RUGELACH

Steps:

• Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
• On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

CRANBERRY-PECAN RUGELACH

Steps:

• With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Drain. In a small bowl, combine pecans, brown sugar and cinnamon. Roll dough into a 10-inch circles. Paint with the melted butter. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash. Bake for 15 minutes or set and light golden.

PRUNE RUGELACH

Steps:

• Mix butter, cream cheese, and salt in a bowl with hands until crumbly. Add flour; mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap in plastic. Refrigerate until cold, 4 hours or up to overnight.
• Stir together bread crumbs and 1/2 cup sugar in a bowl. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl.
• Roll one 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 bread crumb mixture over filling. With a pizza wheel, 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°F. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.
• Soak prunes and brandy in a small airtight container at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in bread crumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
• Spread the center of a round of dough with pureed fruit filling, then top with bread crumb mixture. With a pizza wheel, cut round into wedges. Tightly roll triangles inward, tucking tails underneath.

SPICED PRUNES

Steps:

• In a saucepan over medium heat, combine the plums, water, cinnamon, cloves and ginger; bring to a boil. Remove from the heat; cover and let stand until cool. Stir in lemon juice. Store, covered, in the refrigerator.

SPICED PRUNES

Steps:

• Combine the prunes and water in a large saucepan.
• Place the spices and lemon rind in a piece of cheesecloth, tie tightly and drop into the saucepan.
• Cover the pan, bring to a boil over high heat, then lower heat and simmer for 10 minutes.
• Remove pan from heat, and stir in the brown sugar and lemon juice.
• Let cool, then store in a glass jar in refrigerator overnight.
• Remove spice bag just before serving.