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Rugelach

With Domino® Light Brown Sugar in its sweet pastry dough and again in its nutty, fruity filling, Rugelach is a unique desert. Each roll contains a variety of tastes, textures & reasons to rejoice.

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Ingredients
For the dough
  • 1 cup All-purpose flour
  • 1 teaspoon Domino Light Brown Sugar
  • 1/4 teaspoon Salt 
  • 4 ounces Cream cheese, cubed and cold
  • 8 tablespoons Unsalted butter, cubed and cold
For the filling
  • 1/2 cup Domino Light Brown Sugar
  • 1/4 cup Pecans, previously roasted and finely chopped
  • 1/4 cup Dried currants
  • 2 ounces Bittersweet chocolate, finely chopped
  • 1 tablespoon Ground cinnamon
  • 1/2 cup Apricot jam
  • 1/4 cup Heavy cream
  • 2 tablespoons Domino Turbinado Sugar
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Instructions
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Prep Time : 25 minutes / Bake Time/Chill Time: 30 minutes/2 hours and 30 minutes / Yields: 24 cookies

Step 1

Place flour, sugar, and salt in the bowl of a food processor. Pulse 2 or 3 times until combined. Add the cream cheese and butter cubes to the mixture. Pulse until a dough starts to form, do not overwork to a full ball of dough. Divide the dough in half. Shape into 2 disks and wrap with plastic wrap. Place in the refrigerator and chill for at least 2 hours. 

Step 2

Prepare the filling by mixing all the ingredients together, except for the apricot jam, heavy cream, and the turbinado sugar. Set aside. 

Step 3

Line two baking sheets with parchment paper. On a lightly floured surface, roll each piece of dough into a 10-inch circle. Heat the apricot jam in the microwave for 30 seconds until it becomes liquid. Spread half the filling onto each round of dough.

Step 4

Using a pizza cutter, cut the dough into 12 wedges. Starting at the base of each wedge, roll the dough up to form a crescent. Place on the prepared baking sheets. Brush the rugelach with cream and sprinkle with turbinado sugar.

Step 5

Place the rugelach in the refrigerator. Preheat oven to 350°F.

Step 6

Bake for 25 – 30 minutes or until golden brown. Remove from oven and cool on the pan for 10 minutes. Serve warm.

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