Macadamia Nut-Coffee Rugelach
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
69
Spice
61
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Granulated Sugar1.5 tsps
Pure Vanilla Extract3 tsp
Salt2 tsps
Ground Cinnamon3 tbsps
Instant Coffee1 large
Egg (lightly beaten)Directions:
1
Pulse the cream cheese, 1/2 cup granulated sugar, the vanilla and salt in a food processor until smooth
2
Add the flour and butter; pulse until the dough just comes together
3
Divide among 3 sheets of plastic wrap; shape into disks
4
Wrap and chill until firm, at least 1 hour
5
Whisk the remaining 1/4 cup granulated sugar, the brown sugar and cinnamon in a bowl; set aside
6
Let the dough soften slightly at room temperature, about 5 minutes
7
Working with 1 disk at a time, dust the dough with flour and roll out into a 9-inch round between 2 pieces of parchment
8
(If the dough gets too soft, return to the refrigerator
9
) Line 2 baking sheets with parchment paper
10
Brush each round of dough with the beaten egg, leaving a 1-inch border (refrigerate the remaining beaten egg)
11
Sprinkle each with 1 tablespoon instant coffee, 1/4 cup nuts and 3 tablespoons of the cinnamon sugar; press into the dough
12
Slice each round into 12 wedges
13
Starting from the wide ends, tightly roll up the wedges
14
Arrange 2 inches apart on the baking sheets
15
Refrigerate until firm, 30 minutes
16
Position racks in the upper and middle thirds of the oven; preheat to 350 degrees F
17
Brush the cookies with the remaining beaten egg, then sprinkle with the remaining cinnamon sugar
18
Bake, switching the pans halfway through, until lightly browned, about 30 minutes
19
Let cool completely on the baking sheets
20
Photograph by Ryan Dausch