Ron's Date Rugelach
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (melted)2 cups
Pitted Dates2 tsps
Cinnamon1 tsp
Ground Ginger1 tsp
Ground Cloves1 cup
Apple (4 tablespoons)1 cup
Walnut (finely chopped)Directions:
1
For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment
2
Beat on medium speed until smooth and creamy
3
Switch to low speed and gradually add in the flour
4
Stop the mixer and scrape the bowl and beater to make sure it is well mixed
5
The dough will be sticky
6
Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk
7
Refrigerate for a minimum of 2 hours or overnight
8
For the filling: Pulse the dates with the cinnamon, ginger and cloves in a food processor, adding a tablespoon of apple juice at a time
9
The filling needs to be spreadable but can have few chunks remaining
10
Mix in the walnuts
11
To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle
12
Lightly brush each circle with the melted butter, then evenly spread a thin layer of the filling
13
Using a pizza wheel, divide each circle into four quarters
14
Divide each quarter into three thin triangles, for a total of 12 wedges
15
Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet
16
Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F
17
Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later
18
Carefully brush each rugelach with the egg wash, trying to avoid drips
19
Bake for 15 to 20 minutes until deep golden
20
Cool on a rack and store in an airtight container for up to 3 days