Pineapple Rugelach
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Salt (plus a pinch)1 cup
Dried Pineapple (chunks)2 tbsps
Water1 cup
Pineapple Preserve1 cup
Golden Raisins1 tsp
Ground Ginger1 large
Egg (lightly beaten)Directions:
1
Whisk the flour and 1/2 teaspoon salt in a medium bowl
2
Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes
3
Reduce the mixer speed to low; beat in the flour mixture until just incorporated
4
Increase the speed to medium high; add 1/2 cup coconut and beat until well combined
5
Divide the dough between 2 sheets of plastic wrap; shape each into a rectangle
6
Wrap and refrigerate until firm, at least 1 hour
7
Roll out each piece of dough on a lightly floured surface into a 6-by-12-inch rectangle
8
Transfer to a baking sheet and refrigerate
9
Microwave the dried pineapple with the water until softened, 2 minutes
10
Transfer to a food processor; add the preserves, raisins, ginger and a pinch of salt
11
Pulse until smooth
12
Brush the dough rectangles with the beaten egg
13
Spread the filling over the dough rectangles, leaving a 1-inch border along 1 long side of each
14
Roll up the dough toward the clean border into a tight log; press to seal and position seam-side down
15
Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons coconut
16
Refrigerate until firm, 30 minutes
17
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
18
Line 2 baking sheets with parchment
19
Slice the logs into 1-inch pieces; arrange on the baking sheets
20
Bake until golden brown, 25 to 30 minutes
21
Let cool completely on the baking sheets
22
Photograph by Ryan Dausch