Martha stewart's rugelach

Yield: 24 servings

Measure Ingredient
1 cup Sifted all-purpose flour
½ teaspoon Coarse salt
4 ounces Cold unsalted butter; cut up
4 ounces Cream cheese; cut up
2 tablespoons Cold buttermilk
3 tablespoons Apricot jam
½ cup Dried apricots; chopped
¼ cup Granulated sugar
1 pinch Nutmeg
1 large Egg white
⅓ cup Almonds; coarsely chopped
2 tablespoons Sanding sugar

Place the flour and salt in a food processor, and pulse to combine. Add the butter, and pulse 10 times. Pulse in the cream cheese until the mixture becomes crumbly. Sprinkle in the buttermilk, and pulse until the mixture comes together when pressed. Transfer the dough to a work surface, and divide into thirds. Wrap each third in plastic, and shape into a disc.

Refrigerate discs for at least 3 hours, or overnight. Heat the oven to 375 degrees. Line a baking sheet with a Silpat baking mat. In a small bowl combine apricots, sugar, and nutmeg; set aside. On a floured board, roll out one of the discs to ⅛-inch thickness. Using an inverted bowl, cut dough into a 7½- to 8-inch circle. Using a pizza cutter, cut the dough into wedges, dividing it first in half, then into quarters, then into eighths. Brush each section lightly with jam, and sprinkle with about ½ teaspoon of apricot mixture, leaving the narrow ends clear. Roll each cookie into a crescent shape, beginning at the wide end, and place on the prepared baking sheet. Brush each cookie with egg white, and sprinkle with almonds and then sanding sugar. Refrigerate until firm, about 15 minutes.

Bake until golden brown, 18 to 20 minutes. Cool on a wire rack, and store in an airtight container. Repeat with remaining two-thirds of dough. Makes 24 cookies.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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