Categories
Pastry

Recipe: Perfect Rugelach-Cinnamon Walnut, Almond and Plum Jam

Rugelach-Cinnamon Walnut, Almond and Plum Jam.

Rugelach-Cinnamon Walnut, Almond and Plum Jam You can have Rugelach-Cinnamon Walnut, Almond and Plum Jam using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Rugelach-Cinnamon Walnut, Almond and Plum Jam

  1. Prepare 2 cups of flour (280 Grams) Bob's Red Mill 1:1 gluten free mix.
  2. You need ¼ t of baking powder.
  3. It’s 1/4 teaspoon of salt.
  4. It’s 1 teaspoon of gelatin granules.
  5. It’s 4 tablespoons of butter (frozen is best) in pats.
  6. Prepare 4 oz of cream cheese in one inchs cubes.
  7. It’s 1 ½ teaspoons of vanilla vanilla extract sugar paste or 1 teaspoons extract and 1 t.
  8. You need 4 tablespoons of water.

Rugelach-Cinnamon Walnut, Almond and Plum Jam instructions

  1. In food processor bowl-combine flour, baking powder and gelatin..
  2. With motor running, drop butter and cream cheese cubes through intake hole..
  3. Let dough work till it gathers into a squishy barbell-shaped mass. Turn it over and work for another couple of minutes. This insures that the cream cheese and butter are really incorporated..
  4. Shape into 3 equal sized patties, wrap in plastic wrap and chill ½ hour. Prepare fillings..
  5. Preheat oven to 425..
  6. Roll out dough into circle 10” in diameter or so..
  7. Cut into 8-12 pie shaped pieces..
  8. ½ inch in from the outer edge, place filling in a circle..
  9. Roll each pie wedge into the center, the filling will spill out a bit, but those crispy parts are some of the best..
  10. Bake in 425 degree oven for 10-15 minutes or till golden brown..

Leave a Reply

Your email address will not be published. Required fields are marked *