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Hazelnut Rugelach




Source of Recipe


Turning Leaf


List of Ingredients




2 cups all-purpose flour
1/2 teaspoon salt
1 cup (1 stick) unsalted butter, softened, plus more for foil (if needed)
1 package (8 ounces) cream cheese
2/3 cup seedless raspberry preserves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Confectioners' sugar, for rolling and sifting
2/3 cup (skinned) hazelnuts, toasted and finely chopped



Recipe



1. In a medium bowl, combine flour and salt. In a large bowl of an electric mixer, beat butter and cream cheese at medium-high speed until creamy, occasionally scraping bowl with a rubber spatula. At low speed, gradually beat in flour mixture until blended, occasionally scraping bowl. Divide dough into 3 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap, and refrigerate until firm, at least 4 hours or overnight.

2. Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or foil; butter foil. In a small bowl, combine preserves, cinnamon, and cloves; set aside.

3. Generously sift confectioners' sugar over a clean work surface. Place one piece of dough on top of sugar (keep remaining dough refrigerated). Roll dough into a 12-inch round, frequently sifting confectioners' sugar over the dough, work surface, and rolling pin to prevent sticking.

4. Spread top of round with one-third of preserves mixture (about 3 tablespoons), leaving a 1/2 inch border around edge. Evenly sprinkle one-third of hazelnuts over preserves. With a large knife, cut round into quarters, then cut each quarter into 6 equal wedges. (If dough begins to soften, refrigerate 15 minutes.) Starting at curved edge, roll up each wedge jelly-roll fashion. Place rugelach, 1 inch apart, on prepared cookie sheet, point-side down. Sift confectioners' sugar over tops.

5. Bake rugelach 25 to 28 minutes, until pale golden and bottoms are browned. Sift confectioners' sugar over tops. Transfer cookies to wire racks and cool completely. Repeat with remaining dough, confectioners' sugar, preserves, and hazelnuts.