Wednesday, September 15, 2010

Persimmon Rugelach

Last year, I froze alot of persimmon pulp, not knowing exactly what to do with it. If persimmons are heated to too high of a temperature, they turn horribly bitter. So, I asked my friends at Relish Magazine for some help. They sent me a recipe that was perfect! I did a little bit of tweaking, but they are wonderful!  For those of you who don't know, rugelach is a jewish pastry made with a cream cheese dough and different fillings rolled up. These are quite tasty and addicting!  The best thing about this recipe is, you can use whatever type of fruit jam you have...or even throw in some mini chocolate chips or chop of a favorite candy! Multiple uses for this yummy recipe!
I also won a Relish Cookbook for posting this recipe!!

1 1/2 pounds cream cheese at room temperature
1 1/2 pounds unsalted butter at room temperature
1 1/2 teaspoons salt
6 3/4 cups all-purpose flour


Persimmon butter (or whatever jam you like to use)
2 cups walnuts, finely ground
1 cup granulated sugar
2 TBSP ground cinnamon
confectioner’s sugar (to sprinkle over cookies)

Preheat oven to 325 degrees.
To prepare dough, cream together cream cheese and butter using a mixer. In a separate bowl, whisk salt into flour. Mixing on the lowest speed, add flour mixture to cream cheese mixture about 1 cup at a time, until a creamy dough forms. Divide dough into 4 pieces and shape into rounds. Wrap each in plastic wrap and refrigerate 1 hour or freeze 20 minutes.
Mix walnuts, granulated sugar and cinnamon in a separate bowl.
If you are using jam that has large pieces of fruit, throw in the food processor to break up the chunks.
Flour your work surface and rolling pin.  Gently roll out dough into a 1/4-inch thick circle, about 8 to 10 inches in diameter.  Spread a thin layer of jam over rolled dough. Sprinkle nut mixture over the jam. Gently press filling into dough with your hands or large spatula.
 With a pizza cutter or knife, slice dough circle into 16 to 18 pie-shaped wedges, about 1 to 1 1/2 inches wide at the widest part. Pick up outside edge and tightly roll towards the center, pressing and tucking the tip under and the fillings back in if they are pushed out.
Place on a baking sheet lined with parchment paper or a silicone mat. Continue rolling the dough until you have used it up. Repeat with remaining dough rounds and filling.
Bake 20 to 25 minutes at 325, until the rugalach are golden brown and filling is bubbling. Transfer to a cooling rack. Dust with confectioner’s sugar.

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