Wednesday, December 16, 2009

Holiday baking: Rugelach with prune filling



It's been a over a year since I made some delicious rugelach-cookies with hazelnut filling. After seeing a very talented young American pastry chef, Heidi Park (now based here in Tallinn), sharing her recipe for rugelach-cookies in a local food magazine, I felt the urge to make these again. I used my old recipe, and adapted the filling from Martha Stewart's recipe for Prune Rugelach.

Very pleased with the final result, so sharing it with my dear readers :)

Rugelach with Prune Filling
(Rugelach-küpsised ploomitäidisega)
Makes 32 small pastries

For the pastry:
200 g butter, softened
200 g full-fat Philadelphia cream cheese, softened
2 tsp caster sugar
200 g all-purpose/plain flour, sifted
a pinch of salt

For the filling:
200 g dried plums/prunes
100 ml brandy or cognac

Breadcrumb mixture:
4 Tbsp breadcrumbs
4 Tbsp caster sugar
0.5 tsp cinnamon

For glazing:
1 egg white, beaten with a little water

On the night before:
Pour brandy over the prunes and let soak for up to 24 hours.

Cream the warm butter and cream cheese until well blender. Beat in the sugar, then stir in the flour and salt. Mix until the dough begins to hold together, press into a ball, wrap in clingfilm and chill overnight in the fridge.

On the day of baking:
Combine the breadcrumbs, sugar and cinnamon.

Puree the prunes with the brandy until smooth.

Divide the dough ball into two and return the other half into the fridge. Roll out the pastry on a slightly floured surface into a thin circle about 25 cm /10 inches in diametre. Using a sharp knife or a pizza-wheel, cut into 16 equal wedges.

Brush the surface of the wedges with half of the prune puree, then sprinkle half of the breadcrumb mixture on top, spreading evenly as you go. Using your hand or a rolling pin, press the filling tightly down into the dough (there seems to be a lot of filling, but it'll make the pastries only nicer!).

Carefully roll up each wedge tightly, starting from the wider, outside end. You'll end up with 16 mini croissants. Brush with egg white wash.

Cover a baking tray with parchment paper and bake at the middle of a preheated 180 C/350 F oven for 20-30 minutes, until the rugelach are golden brown.

Leave to cool slightly, then transfer to a wire rack.

Repeat with the second half of the pastry - even straight away or on the following day.

7 comments:

Heidi Park said...

looks beautiful and scrumptious! u used the triangle method. wish i had the patience to do it that way every time.

Katie Grawe said...

Pille, those look fantastic. I've never had them with prune filling before. i'm sure you'll enjoy them!

Paz said...

Oh my! They look really good. ;-)

Paz

Prasant said...

wish i had the patience to do it that way every time.

DaviMack said...

They look and sound delicious!

Chloë said...

Made these today!

They were delicious=) I only made the first 16 and for my next 16, I think I will add walnuts or raisins.

Thank you so much for the idea.

Pille said...

Heidi - I must admit I didn't know there was another way - I've only seen the triangles myself :)

Katie - thanks! The prune filling was lovely!

Paz - thank you! Have you made rugelach yourself? Or there's not much point when living in NY, as you can buy good ones everywhere?

Prasant - they weren't so tricky to make after all..

DaviMack -thank you!

Chloe - you're welcome. So glad you enjoyed them!!!