Almond Rugelach

• porcje: 20 servings
• czas aktywny: 20 minutes
• całkowity czas: 40 minutes

Składniki

2 1/2 cups all-purpose flour

1/2 tsp salt

8 oz cream cheese (cut into chunks)

8 oz unsalted butter butter (cut into chunks)

1 recipe copycat almond schmear

1/2 cup toasted sliced almonds (optional)

sanding sugar (optional)

Wskazówki

Preheat oven to 350F/180C. Line a large baking sheet with parchment

Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Process until a smooth dough forms, about 10 to 20 seconds.

Divide dough into 3 or 4 equal pieces and wrap in plastic and chill at least 1 hour before using.

on a lightly floured surface, roll a portion of dough to about 1/8-inch (0.32 cm) in a rough rectangle. Spread with about 3 tbs of the almond schmear. Sprinkle with about 2 tbs toasted almonds, if desired.

Roll up jelly roll style and cut into 1-2-inch (2.5-5 cm) slices. Place on prepared sheet plain dough side up—not the filling side. Sprinkle with additional toasted almonds and sanding sugar, if using.

Bake in a preheated 350ºF oven until golden brown, about 20 minutes. Cool on wire racks. I got about 10 rugelach per dough portion.

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 274 kcal
• Tłuszcz Całkowity: 24 g
• Tłuszcz Nasycony: 14 g
• Cholesterol: 61 mg
• Sód: 97 mg
• Węglowodany Całkowite: 13 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 3 g