Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Date Caramel Rugelach
Getting reviews...
- Level: Intermediate
- Total: 3 hr 10 min (includes chilling and cooling times)
- Active: 45 min
- Yield: about 3 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 125
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 69 mg
A quick and easy date “caramel” spiced with cinnamon and cardamom is the base for these golden rugelach. We use almond milk to highlight the flavor of the ground almonds in the filling, but you can use any milk you like – dairy-free or otherwise. Both the dough and filling can be made ahead – you can even form the logs and freeze them, letting the dough defrost in the refrigerator before slicing and baking. Once baked, the rugelach will keep in an airtight container for 3 or 4 days, making them a great choice for holiday baking.
- Level: Intermediate
- Total: 3 hr 10 min (includes chilling and cooling times)
- Active: 45 min
- Yield: about 3 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 125
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 69 mg
Ingredients
Dough:
Date-Caramel Filling:
Baking:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the dough: Combine the flour, granulated sugar, cinnamon, cardamom and salt in a food processor and pulse to combine. Add the butter and pulse until it resembles coarse sand with some pea-size butter pieces. Add the cream cheese and 4 tablespoons of the sour cream and pulse until it comes together in a rough dough with some uneven pebble-size pieces. (It should clump loosely when squeezed in your hand – if not, add the last tablespoon of sour cream and pulse once or twice.) Turn the dough out onto a floured work surface and bring it together with your hands into a cohesive mass. Divide into 4 equal portions. Pat each portion into a flat square, wrap in plastic wrap and refrigerate until just firm, 30 to 45 minutes.
- For the date-caramel filling: Meanwhile, put the dates in a large bowl and add boiling water to cover. Let sit until softened, 25 to 30 minutes (depending on how dry they are).
- Drain the dates well and transfer to a food processor. Add the almond milk, honey, vanilla, cinnamon, salt and cardamom and process, stopping and scraping down the sides with a rubber spatula once or twice, until smooth. Add the almonds and process to combine. Transfer to a bowl. (You should have about 2 cups of filling.)
- Roll a portion of the dough on a floured surface to a 6-by-14-inch rectangle (save the plastic wrap). Spread a quarter of the filling over the surface with a small offset spatula, leaving a 1-inch border all around. Starting with a long side, roll up the dough into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in the reserved plastic wrap. Refrigerate until firm, about 45 minutes. Repeat with the remaining dough and filling. (The cylinders can also be frozen for up to 1 month.)
- For baking: Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Slice off and discard the rough ends of the dough cylinders, then slice the dough into 1-inch-wide pieces. Arrange the slices seam-side down on the prepared baking sheets. Beat the egg with the salt in a small bowl and brush the rugelach with the egg wash. Sprinkle liberally with turbinado sugar.
- Bake, rotating the baking sheets top to bottom halfway through, until the rugelach are golden brown all over, 35 to 40 minutes. Transfer the baking sheets to wire racks to cool for 5 minutes, then remove the rugelach to the racks to cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
