Black and Blue Berry Rugelach
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 1 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1⁄4 cup sugar, plus 2 tablespoons and more for sprinkling
- 2 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 3⁄4 cup walnuts, finely chopped
- 1⁄2 cup dried blueberries
- 1 teaspoon cinnamon
- 3⁄4 cup blackberry jam
- 1 egg white, beaten
directions
- Beat the butter, cream cheese, and two tablespoons sugar at high speed until fluffy.
- Mix in the flour and salt at low speed.
- Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into disks, wrap in wax paper, and refrigerate for 30 minutes.
- Position a rack in the center of the oven and preheat to 350.
- Line a large cookie sheet with parchment paper.
- In a small bowl, stir together the walnuts, blueberries, remaining 1/4 cup sugar, and cinnamon.
- On a lightly floured surface, unwrap a piece of dough and roll it out to an 8-inch round.
- Using an offset spatula, spread two tablespoons jam over the surface, leaving a 1/2-inch border.
- Cut the dough into 8 pie-slice-like triangles.
- Sprinkle two heaping tablespoons of the walnut mixture on top.
- Roll up each triangle from the outside in; bend slightly into a crescent shape.
- Place 1-inch apart on the prepared baking sheet.
- Repeat with more of the dough and walnut mixture until the sheet is full.
- Brush with the egg white and sprinkle with sugar.
- Bake until golden, about 22 minutes.
- Transfer the cookies to a rack to cool completely.
- Repeat with the remaining dough.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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