Raspberry and Almond Rugelach Cookies

• Vegetarian

• Condiments

  • 4 tbsp Almond paste
  • 8 tbsp Raspberry sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 All-purpose flour
  • 6 tbsp Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 tsp Nielsen-massey vanilla extract, pure such as
  • 1 Pink fairy dust sugar crystal sprinkles, Natural

• Nuts & Seeds

  • 8 tbsp Almonds

• Dairy

  • 1 (8-ounce/226-gram package cream cheese
  • 1 cup Butter, unsalted
  • 2 tbsp Light cream

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Cream Cheese Pastry:
• 1 cup (2 sticks/226 grams) unsalted butter, slightly softened
• 1 (8-ounce/226-gram) package cream cheese, slightly softened
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
• ¼ teaspoon (1.25 grams) kosher salt
• 2 cups (240 grams) all-purpose flour, such as King Arthur Flour®
• Extra all-purpose flour for rolling dough
• For the Raspberry and Almond Filling:
• 8 tablespoons (½ cup/120 ml) Raspberry Sauce, recipe by Wicked Good Kitchen, or red raspberry jam*
• 4 tablespoons (50 grams) granulated sugar
• 4 tablespoons (¼ cup/80 grams) almond paste, crumbled
• 8 tablespoons (½ cup/72 grams) chopped sliced almonds
• http://wickedgoodkitchen.com/raspberry-sauce-best-ever/
• For the Raspberry and Strawberry Sugar Sprinkle Topping:
• 2 tablespoons (30 ml) light cream (half and half) or whole milk
• Natural Pink Fairy Dust Sugar Crystal Sprinkles, recipe by Wicked Good Kitchen

Directions

• Prepare the Pastry: Using an electric stand mixer fitted with paddle attachment, cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated. Scrape dough onto sheet of plastic wrap using rubber spatula and form into a ball; divide into 4 equal portions. Shape each portion of dough by patting out into either small 5-inch disks (for crescents) or small 4- by 6-inch rectangles (for roulades). Wrap each piece of dough in plastic wrap and refrigerate at least 2 hours or overnight.
• Prepare the Filling & Topping: Measure and place each ingredient for the filling and topping into small prep bowls and set aside.
• Arrange rack in lower third of oven and preheat oven to 350° F. Line insulated baking sheets with parchment; set aside. Alternatively, place a half baking sheet atop another and line with parchment. Using insulated baking sheets will prevent these delicate pastry-cookies from overbrowning on the bottom.
• To Shape Rugelach into Crescents: Remove dough from refrigerator and allow it to soften slightly on countertop for 12 to 15 minutes so it becomes pliable for rolling. On lightly floured surface, and working with 1 disk of dough at a time, with a floured rolling pin roll each disk into a circle measuring 10 inches in diameter and about ⅛-inch thick. Rotate dough often while rolling and add extra flour to surface as necessary to prevent sticking.
• Spread each round with 2 tablespoons Raspberry Sauce or red raspberry jam. Sprinkle with 1 tablespoon sugar, 1 tablespoon almond paste, crumbled, and 2 tablespoons chopped sliced almonds. With a sharp knife or pizza wheel, cut each circle into 8 pie-shaped wedges. Starting with rounded edge, roll each wedge of dough jelly-roll fashion toward the point, tucking point under, and form into crescent shape by bending. Use a pastry brush to whisk away excess flour from dough as you roll. Place crescents 1½ inches apart on prepared baking sheets.
• To Shape Rugelach into Roulades: Remove dough from refrigerator and allow it to soften slightly on countertop for 12 to 15 minutes so it becomes pliable for rolling. On lightly floured surface, and working with 1 rectangle of dough at a time, with a floured rolling pin roll each piece of dough into a rectangle measuring about 10- by 8-inches and ⅛-inch thick. Lift dough often while rolling and add extra flour to surface as necessary to prevent sticking.
• Spread each rectangle with 2 tablespoons Raspberry Sauce or red raspberry jam. Sprinkle with 1 tablespoon sugar, 1 tablespoon almond paste, crumbled, and 2 tablespoons chopped sliced almonds. Starting from long side, roll dough tightly into a cylinder and place seam side down. Use a pastry brush to whisk away excess flour from dough as you roll.
• Using a sharp paring knife, slice ends of cylinder to create neat, flush ends and discard scraps (or bake as a treat for the baker). With paring knife, slice each cylinder into eight 1-inch thick roulades. This step is made easier by first scoring (marking lightly with paring knife) the cylinder’s midpoint, again and again between each section, until 8 sections are scored; slice through markings for 8 even roulades. Place roulades 1½ inches apart on prepared baking sheets seam side down.
• Bake the Rugelach: For both crescent- and roulade-shaped rugelach, brush tops of unbaked pastry-cookies with cream or milk and generously sprinkle with raspberry and strawberry flavored Natural Pink Fairy Dust Sugar Crystal Sprinkles.
• Bake for 22 minutes or until golden brown and filling bubbles. Cool on wire racks. Carefully remove cookies using a small metal cookie spatula and trim any overflowed filling using a paring knife. Transfer to wire racks to cool completely and store in airtight containers. Rugelach can be stored at room temperature for up to 5 days.