Prep 20 mins
Cook 15 mins
Yet another recipe from eastern Europe that I found on the internet, and will be using when I take the Zaar World Tour 4! [NOTE: The preserves used could be strawberry, apricot, raspberry, whatever!] Preparation time does not include time needed for dough to chill!
- 1⁄2 lb unsalted butter
- 1⁄2 lb cream cheese, softened
- 1 pinch salt
- 2 cups all-purpose flour (or more)
- 1⁄2 cup fruit preserves (or less)
- 2 egg whites, lightly beaten
- 1 tablespoon granulated sugar (more or less)
- In a bowl (and using a wooden spoon, your hands or electric mixer) combine butter and cream cheese; stir in salt.
- Gradually add flour, making a sticky dough.
- Sprinkle outside of dough with flour, wrap in plastic and refrigerate for at least 1 hour (or up to 24 hours).
- When dough has chilled, preheat oven to 350 degrees Fahrenheit.
- Working with 1/4 of the dough at a time, roll it out to less than 1/4" thickness, using flour as necessary to prevent sticking.
- Cut into 2" squares and put a dollop of preserves in center of each square.
- Spread preserves across the diagonal, stopping SHORT of the edges.
- Either roll up and seal, or fold into triangles. If the latter, bring corners up together, and pinch across the center.
- Brush with egg whites and sprinkle with sugar, before placing on greased cookie sheet.
- Bake 10 to 15 minutes; cool slightly or completely before serving.
Absolute heaven! We used the triangle method with raspberry jam. The directions were spot on and these were gone in a flash! Thanks Syd, for an awesome recipe!
Made these to take to my family's house for Christmas. They were delicious and everyone loved them. We used apricot preserves on some of the batch and raspberry/strawberry preserves on the rest. The pastry was wonderful. I will definitely make these again. Thanks!
Pneuma is right - these are so like rugelach! Absolutely delicious and addictive. The pastry is very tender and the preserves the perfect complement. I scaled this recipe in half and they're all gone.