Rosemary Walnut And Plum Rugelach
I make rugelach every year for the holidays and every year I try to come up with a new flavor profile. Last year I did chocolate hazelnut which was really nice. This year I wanted a subtle herbal note and an altogether different jam I was kind of stuck on apricot. I thought that buttered walnuts and rosemary would make a nice combination and I made some spiced plum jam this summer, the combination sounded really good to me so I gave it a go. The walnuts have a very subtle rosemary taste (I am not a huge fan of strong rosemary) and the plum jam with gently spicing was wonderful with the walnuts. The crust is my standard cream cheese rugelach recipe, it never fails.
1 1/2 cups walnuts
2 tbs butter melted
1 tbs fresh rosemary chopped
Pre heat oven to 350. place parchment sheet on small sheet pan. Mix walnuts, melted butter and rosemary in mixing bowl, pour onto sheet pan and roast for 15-20 minutes, they are done when you can smell the nuts. Remove from oven and let cool.
Makes 4 dozen
The Dough and filling:
8 ounces cream cheese at room temperature
2 sticks unsalted butter at room temperature
1/4 cup granulated sugar + more for sprinkling on cookies
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 cup rosemary walnuts
1/2 cup plum jam
1/4 cup light brown sugar packed
- In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
- Chop walnuts and add brown sugar, mix together.
- Remove one of the dough quarters from the refrigerator, roll into a circle on floured work surface. I use the lid of my dutch oven to cut an even circle. Spread jam on the dough round, sprinkle nut/sugar mixture on top of the jam and press down gently with your hand. Cut into quarters and cut each quarter into 3 pieces. Roll from widest end to smallest.
Place each rugelach on parchment lined baking sheet. Put in freezer for 15 minutes before baking. While they are in freezer pre heat your oven to 350 degrees.
Bake for 15-20 minutes until golden brown. Remove to cooling rack.