Martha Stewarts Rugelach

Martha Stewarts Rugelach Ingredients

1 c Sifted all-purpose flour	1/2 c Dried apricots; chopped
1/2 ts Coarse salt	1/4 c Granulated sugar
4 oz Cold unsalted butter; cut up	1 pn Nutmeg
4 oz Cream cheese; cut up	1 lg Egg white
2 tb Cold buttermilk	1/3 c Almonds; coarsely chopped
3 tb Apricot jam	2 tb Sanding sugar

Instructions for Martha Stewarts Rugelach

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 1/8-inch thickness. Using an inverted bowl, cut dough into a 7 1/2- 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 1/2 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 - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Almond	Apricot	Butter
Buttermilk	Cream Cheese	Egg	Nutmeg
Salt	Sugar

Stewart Cheese Cream Cheese Cream Butter Milk

for flavor and categorization

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