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Prune Rugelach

11

Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.

  • Yield: Makes 32

Ingredients

  • 1 cup plus 3 tablespoons sugar (save 1/2 cup for prune filling)
  • 1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon coarse salt
  • 2 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups fresh breadcrumbs from soft white bread (save 1/2 cup for prune filling)
  • 1 large egg, beaten
  • 1 cup prunes
  • 1/2 cup brandy

Directions

  1. Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.

  2. Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.

  3. To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.

  4. Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.

  5. Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.

Reviews Add a comment

  • ellenluvsmslo
    5 DEC, 2010
    i love prunes but rugelach is also awesome with any type of yummy jam in place of the prune mixture. chopped nuts are great instead of the breadcrumbs. i've even used mini chocolate chips as a filling
    Reply
  • vpagecrna
    1 DEC, 2010
    Sounds like you add the breadcrumbs(with the 1/2 cup sugar already previously added) and the other 1/2 cup sugar to the prune filling here in step 5. That's how I would take it. They just fail to say the breadcrumb/sugar mixture from step 2.
    Reply
  • Shanigirl528
    1 DEC, 2010
    I agree Phyllis, there seems to be 1/2 cup of sugar missing somewhere... You start with 1 cup plus 3 tablespoons. Step 2 says to use 1/2 cup with the breadcrumbs, and the 3 TBSP with the cinnamon. There's no other mention of sugar. Also, I do wish it was indicated that the directions for the filling were at the end, I was a little confused reading step 3. :0)
    Reply
  • mykele
    1 DEC, 2010
    Phyllis69, please just read the directions, they are quite clear, just take your time and you will see. I do agree though that some recipes on this site do need redoing and more precise directions. She preaches perfection but doesn't always follow her own advice and her staff needs more perfection goals. Mykele
    Reply
  • Phyllis69
    1 DEC, 2010
    Come on, Martha, please make this recipe more clear. Whoever writes your recipes should do a check before they put them into this website. I want to make this but it's too confusing as to the sugar!!!!!!
    Reply
  • Phyllis69
    1 DEC, 2010
    Come on, Martha, please make this recipe more clear. Whoever writes your recipes should do a check before they put them into this website. I want to make this but it's too confusing as to the sugar!!!!!!
    Reply
  • vseawitch
    1 DEC, 2010
    To the person asking about the bread crumbs, i think they are used instead of nuts, most rugelachs use nuts, not sure why this recipe doesn't but it looks like that is what they are substituted for
    Reply
  • mkmeier
    29 DEC, 2008
    I make a dozen different kinds of cookies for Christmas and try to add one or two new ones each year - these were the favorite of many of my "cookie judges" this year! And I did put the 1/2 cup of sugar in the dough - because the prune filling has a half cup of sugar mixed in with the breadcrumbs. The dough turned out flaky and the prune filling was great!
    Reply
  • tourtes
    29 DEC, 2008
    What can I use to substitute the cream cheese, as I am lactose intolerant? This recipe looks great!
    Reply
  • kitkath
    28 DEC, 2008
    Cant understand why breadcrumbs are in rugelach,,,,........Inas recipe doesnt have any and most recipes dont.
    Reply