Rugleach

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Rugleach

  • 2

    cups flour

  • ¼

    tsp salt

  • 8

    oz cold cream cheese

  • 1

    cup cold unsalted butter

  • 1

    tsp vanilla

  • 1

    egg yolk

  • Nut Filling:

  • 1

    cup walnuts

  • 1

    cup pecans – grind together until tiny crumbs

  • ¼

    c butter – melted

  • ¼

    c honey

  • ¼

    c sugar

  • 1

    tsp vanilla

  • Combine ground nuts with rest of ingredients

  • Brown Sugar streusel filling:

  • ½

    c flour

  • c brown sugar

  • 2

    tsp cinnamon

  • ¼

    c softened butter

Directions

• In food processor combine flour and salt. Cut cream cheese and butter into large chunks and scatter them over the flour. Attach lid and pulse until coarse crumbs form • Whisk together vanilla and yolk – add to above mixture. Run processor until dough starts to clump together and form large curd-like pieces. • Turn dough onto counter and form into ball. Divide into 4 portions, flatten each into 1 inch thick disc and refrigerate for two hours or up to three days. • When ready to bake – line baking sheet with parchment paper – oven at 375. • Sprinkle counter with 10x sugar and roll disc until 1/8 inch thick – use more 10x sugar as needed • Spread filling onto disc; with pizza cutter cut dough into 16 wedges. Begin at wider edge and roll inward. • Refrigerate dough on baking sheet for 20 minutes before baking. Prepare remaining dough. Bake for 20 to 25 min. • May be stored in airtight container for 3 days or up to 3 months in freezer


Nutrition

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