Raspberry Rugelah Cookies
Makes 24 cookies
INGREDIENTS
1 cup flour
1/4 tespoon salt
4 ounces cold cream cheese, cubed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 teaspoon vanilla
1 egg yolk + 1 egg
1/3 cup raspberry jam
Turbinado sugr
Powdered sugar
PREPERATION
Combine the flour and salt in a large bowl. Mix in the cream cheese and butter, either by pulsing in a food processor or using a pastry cutter, until you have large coarse crumbs.
Mix the egg yolk and vanilla in a small bowl and drizzle over the butter-flour mixture. Continue to process the dough until it starts to come together. Knead the dough into a small disc and wrap in plastic. Refrigerate the dough for an hour (or up to 3 days).
When ready to bake, heat oven to 350. Line 2 baking sheets with parchment paper. Divide the dough in half and roll each each disk into a circle, about 1/8-inch thick. Don't worry if there are cracks on the edges.
Spread the jam in a thin layer evenly over the surface of the dough. Using a sharp knife, cut the dough into 12 wedges, like a pizza. Beginning at the wide outer edge, moving towards the center, roll up each wedge.
Transfer to the baking sheet. Beat the remaining egg in a small bowl, paint each cookie liberally with egg. Sprinkle liberally with turbinado sugar.
Bake for about 18 minutes (some jam will ooze out, that's okay!), cool on a wire rack. Sprinkle with powdered sugar and eat within the day.