Rugleach

By KeyIngredient

Ingredients

• Nut Filling:
• Rugleach
• 2 cups flour
• 1/4 tsp salt
• 8 oz cold cream cheese
• 1 cup cold unsalted butter
• 1 tsp vanilla
• 1 egg yolk
• 1 cup walnuts
• 1 cup pecans – grind together until tiny crumbs
• 1/4 c butter – melted
• 1/4 c honey
• 1/4 c sugar
• 1 tsp vanilla
• Combine ground nuts with rest of ingredients
• Brown Sugar streusel filling:
• 1/2 c flour
• 2/3 c brown sugar
• 2 tsp cinnamon
• 1/4 c softened butter

Preparation

Step 1

• 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