Pineapple Rugelach

Total Time:
2 hr 40 min
15 min
2 hr
25 min

24 cookies

  • 1 cup all-purpose flour, plus more
  • for dusting
  • 1/2 teaspoon salt, plus a pinch
  • 4 ounces cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup plus 2 tablespoons sweetened shredded coconut
  • 1/2 cup dried pineapple chunks
  • 2 tablespoons water
  • 1/2 cup pineapple preserves
  • 1/4 cup golden raisins
  • 1/2 teaspoon ground ginger
  • 1 large egg, lightly beaten
  • Whisk the flour and 1/2 teaspoon salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Increase the speed to medium high; add 1/2 cup coconut and beat until well combined. Divide the dough between 2 sheets of plastic wrap; shape each into a rectangle. Wrap and refrigerate until firm, at least 1 hour.

  • Roll out each piece of dough on a lightly floured surface into a 6-by-12-inch rectangle. Transfer to a baking sheet and refrigerate.

  • Microwave the dried pineapple with the water until softened, 2 minutes. Transfer to a food processor; add the preserves, raisins, ginger and a pinch of salt. Pulse until smooth.

  • Brush the dough rectangles with the beaten egg. Spread the filling over the dough rectangles, leaving a 1-inch border along 1 long side of each. Roll up the dough toward the clean border into a tight log; press to seal and position seam-side down. Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons coconut. Refrigerate until firm, 30 minutes.

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the logs into 1-inch pieces; arrange on the baking sheets. Bake until golden brown, 25 to 30 minutes. Let cool completely on the baking sheets.

  • Photograph by Ryan Dausch

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