Pineapple Rugelach Recipes

PINEAPPLE RUGELACH

Steps:

• Whisk the flour and 1/2 teaspoon salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Increase the speed to medium high; add 1/2 cup coconut and beat until well combined. Divide the dough between 2 sheets of plastic wrap; shape each into a rectangle. Wrap and refrigerate until firm, at least 1 hour.
• Roll out each piece of dough on a lightly floured surface into a 6-by-12-inch rectangle. Transfer to a baking sheet and refrigerate.
• Microwave the dried pineapple with the water until softened, 2 minutes. Transfer to a food processor; add the preserves, raisins, ginger and a pinch of salt. Pulse until smooth.
• Brush the dough rectangles with the beaten egg. Spread the filling over the dough rectangles, leaving a 1-inch border along 1 long side of each. Roll up the dough toward the clean border into a tight log; press to seal and position seam-side down. Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons coconut. Refrigerate until firm, 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the logs into 1-inch pieces; arrange on the baking sheets. Bake until golden brown, 25 to 30 minutes. Let cool completely on the baking sheets.

RUGELACH

Steps:

• Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
• On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.