Cranberry Orange Rugelach (Print Version)
# Ingredients:
01 -
1 cup (2 sticks) unsalted butter, cut into 1/2-inch slices.
02 -
2 cups all-purpose flour, plus more for rolling.
03 -
1 teaspoon kosher salt.
04 -
4 teaspoons sour cream.
05 -
8 ounces cream cheese, chilled and cubed.
06 -
1/2 cup toasted walnuts.
07 -
1 large egg, lightly beaten.
08 -
1/2 cup sugar for sprinkling.
09 -
Zest of 1 large orange, divided.
10 -
5 ounces dried cranberries.
11 -
1/2 cup orange juice.
12 -
1/4 cup sugar.
13 -
1/2 teaspoon salt.
14 -
2 teaspoons ground cinnamon.
15 -
1 teaspoon vanilla extract.
16 -
3 tablespoons dark spiced rum.
# Instructions:
01 -
Put butter and flour in food processor. Mix until it looks like wet sand, about 30-45 seconds.
02 -
Add salt, sour cream and cream cheese. Pulse until it forms rough dough. Shape into disc, wrap, and chill at least 30 minutes.
03 -
Grind walnuts in food processor until coarse. Set aside.
04 -
Soak cranberries in orange juice for 15 minutes.
05 -
Put soaked cranberries with juice in a pot. Add sugar, salt, cinnamon, vanilla, rum and half the orange zest. Boil, then simmer 10-15 minutes until jammy.
06 -
Blend until smooth. Let cool.
07 -
Roll each dough half into 12-inch circle. Cut each into 16 wedges. Spread with jam, nuts, and remaining zest.
08 -
Roll each wedge from wide end to point. Put on lined baking sheets.
09 -
Brush with egg, sprinkle with sugar. Bake at 350°F for 16-20 minutes until light golden.
# Notes:
01 -
Can make dough ahead and chill overnight.
02 -
Use plate to guide cutting perfect circles.
03 -
Keep filling away from edges when spreading.