Prune and Almond Rugelach

Ingredients

• 7 oz Almond paste (soft, tube; look for "almond paste" in the baking aisle (not marzipan))
• 2 cups All‑purpose flour (sifted if desired)
• 0.25 cup Granulated sugar (dough)
• 0.5 tsp Kosher salt (Diamond Crystal; if using Morton, halve the amount)
• 4 oz Cream cheese (cold, cubed)
• 12 tbsp Unsalted butter (Kerrygold) (cold, cut into pieces; 8 tbsp for dough, 4 tbsp for filling)
• 1 each Egg (for egg wash)
• 1 tsp Vanilla extract
• 2 tbsp Water (for dough) (cold)
• 10 oz Pitted prunes (dried plums) (chopped before cooking)
• 0.25 cup Port wine (fortified; can substitute sherry, red wine, or water)
• 0.25 cup Granulated sugar (filling)
• 4 tbsp Butter (for filling)
• 1 pinch Salt (for filling)
• 0.25 cup Water (for filling) (just enough to barely cover prunes)
• 2 tbsp Demerara sugar (sprinkled on top for sparkle)

Instructions

1. Measure dry ingredients

   Weigh 7 oz almond paste, measure 2 cups flour, ¼ cup granulated sugar, and ½ tsp kosher salt.

   Time: PT5M

2. Pulse almond paste with dry ingredients

   Break the almond paste into marble‑size pieces, add to the food processor, then add flour, sugar, and salt. Pulse until the mixture resembles coarse meal.

   Time: PT3M

3. Incorporate butter and cream cheese

   Add 4 oz cold, cubed cream cheese and 8 tbsp cold Kerrygold butter to the processor. Pulse until the pieces are pea‑sized.

   Time: PT3M

4. Add water and vanilla, form dough

   Drizzle 2 tbsp cold water and 1 tsp vanilla extract into the bowl. Pulse until the mixture clumps together into a crumbly dough that holds when pressed.

   Time: PT4M

5. Divide, wrap, and chill dough

   Turn the dough onto a surface, split into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours (or up to overnight).

   Time: PT2H

6. Prepare prune filling – prep

   Roughly chop 10 oz pitted prunes. In a small saucepan combine the chopped prunes, 4 tbsp butter, a pinch of salt, ¼ cup granulated sugar, ¼ cup port wine, and just enough water to barely cover the fruit.

   Time: PT5M

7. Cook and reduce prune filling

   Bring the mixture to a gentle simmer. As the prunes soften, mash with a potato masher (or back of a spoon) until a coarse purée forms. Continue simmering, stirring occasionally, until the mixture is thick, glossy, and a spatula drag takes several seconds to close.

   Time: PT20M

8. Cool filling

   Transfer the hot purée to a bowl set in an ice‑water bath and stir until it reaches room temperature.

   Time: PT5M

9. Roll out chilled dough

   On a lightly floured surface, roll one chilled disc into a 12‑inch circle about 1/8‑inch thick. Repeat with the second disc after the first batch is assembled.

   Time: PT10M

10. Spread prune filling

    Spoon roughly 1 cup of the cooled prune purée onto the center of the rolled‑out dough, leaving a ½‑inch border all around. Use an offset spatula to spread evenly.

    Time: PT5M

11. Cut dough into wedges

    Using a wheel cutter (or sharp knife), cut the circle into 4 quarters, then each quarter into 4 wedges, yielding 16 triangular pieces.

    Time: PT5M

12. Form crescents and transfer

    Starting at the wide end, gently roll each wedge into a crescent shape and place seam‑side down on a parchment‑lined sheet tray. Slight cracks are fine; they will seal during baking.

    Time: PT10M

13. Egg wash and sugar topping

    Beat the egg, brush a light coat over each crescent, then sprinkle generously with Demerara sugar.

    Time: PT3M

14. Quick chill before baking

    Place the assembled tray in the freezer for 5‑10 minutes to firm the cookies.

    Time: PT10M

15. Bake

    Bake in a pre‑heated 350°F oven on the upper third rack for 28 minutes, or until golden brown. If cookies look pale after 25 minutes, add 3 more minutes.

    Time: PT28M

    Temperature: 350°F

16. Cool

    Remove the tray, transfer cookies to a cooling rack and let cool for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

125

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

2 g