Rhubarb Rugelach
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Ingredients
- 8 oz Butter, room temperature
- 8 oz Cream Cheese, room temperature
- 1 tbsp Lemon Zest
- 1 tsp Vanilla
- 2-1/4 cups Unbleached Flour
- 1 lb Rhubarb, roughly chopped
- 1 cup Sugar
- 1 pod Star Anise
- 1/2 Vanilla Bean
- 1 cup Almonds, chopped or blitzed
- 1 tsp Cinnamon
- Powdered Sugar for dusting
Details
Servings 32
Preparation time 90mins
Cooking time 110mins
Preparation
Step 1
Dough
1. In a standing mixer fitted with a paddle attachment, cream butter, cream cheese, lemon zest and vanilla until soft.
2. Add flour and mix until well incorporated.
3. Remove dough and divide into 2 pieces.
4. Flatten into discs, wrap in parchment paper and chill until firm, at least 1 hour.
Rhubarb Filling Mixture
1. In a nonreactive saucepan (clay, enamel, or stainless steel), mix the rhubarb, sugar, star anise and vanilla bean together over low hat, stirring occasionally.
2. Cook until rhubarb has completely dissolved and the mixture has thickened 1-2 hours. (Mine took about 35-40 minutes).
3. Remove star anise and vanilla bean and cool.
4. Combine 1 cup rhubarb mixture with the nuts and cinnamon in a small bowl, and stir until pasty in consistency.
Cookies
1. Preheat oven to 350 degrees
2. Roll out each disc of rugelach on a flour-dusted surface into a circle approx. 12 inches in diameter
3. Spread half the rhubarb filling mixture to with an inch of each circle's edge.
4. Cut each circle in half along the diameter, then in half again, and so on, until you have 16 even wedges per circle.
5. Starting with the fat end of each wedge. roll into a crescent shape.
6. Place point-side down on a parchment-lined baking pan.
7. Bake until light golden in color, approx. 15-20 minutes.
8. Remove from oven, cool, and dust with powdered sugar.
Note: Things I will do next time I make this recipe:
Don't over work the dough, it will become tough.
Don't roll the rugelach too tight.
Let rugelach sit for about 20 minutes after rolling, so that you don't put cold dough into the oven.
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