Email to Stella      

Rugelach: Cranberry & Orange Almond Rugelach

Source of Recipe

Odense


List of Ingredients

Crust:
1 box (7oz) Odense Almond Paste
2 cups flour
1/4 tsp salt
1-8 oz package chilled cream cheese, cut into 1/2” pieces
2 sticks chilled butter (1 cup), cut into 1/2” pieces

Filling:
1 cup almonds
1-5 oz package sweetened dried cranberries
1 tsp grated orange rind
1-12 oz jar orange marmalade
1 beaten egg
Granulated sugar for dusting



Recipe

1 Grate the almond paste on the large hole side of a box grater.

2 Combine the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine.

3 Add the cream cheese and butter and pulse until mixture looks like a coarse corn meal.

4 Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5", and wrap well. Refrigerate while making filling.

5 In the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside.

6 Preheat oven to 375 F. Line cookie sheets with parchment paper or foil.
7 On a lightly floured table, roll one of the disks into a 9” circle, keeping other disks refrigerated until ready to roll out. Use a 9” plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.

8 Spread 3 Tbsp of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges.

9 Beginning with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets.

10 Brush rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack.

Tip: Since unbaked rugelach freezes well, prepare all cookies & bake only what you need. Wrap well and freeze the rest to bake for unexpected company.

YIELD: 60 Cookies