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Prune and Almond Rugelach
A holiday‑ready twist on classic rugelach featuring a buttery almond‑paste dough filled with a glossy prune‑and‑port purée. The cookies keep their shape, have a subtle almond‑marzipan flavor, and sparkle with Demerara sugar. Make the dough and filling ahead, freeze the assembled crescents, and bake fresh whenever you need a festive treat.
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Cost Breakdown
Critical Success Points
- • Chilling the dough for at least 2 hours to develop structure.
- • Cooking the prune filling to a thick, glossy consistency (no excess water).
- • Freezing assembled crescents briefly before baking to maintain shape.
- • Baking on the upper third rack to avoid over‑browning the bottoms.
Safety Warnings
- • Hot saucepan and boiling filling can cause burns; use oven mitts.
- • Sharp wheel cutter or knife – cut away from your body.
- • Hot oven – use heat‑proof gloves when handling trays.
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