Rugelach Fruit and Nut Filled
Amy Rosen Cooking By Design
FOR THE DOUGH:
4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
¼ teaspoon salt
FOR THE FILLING: Families can choose one or all!
FOR THE GLAZE:
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar
**DOUGH PREPARATION (to do in advance, so it can chill):
1. Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.
2. Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don’t work it so long that it forms a ball on the blade.
3. Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.
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