Jammy Rugulah

Recipe by Lennie
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READY IN: 45mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
  • Pastry
  • 12
    cup cold butter, cut into small pieces (preferably unsalted)
  • 4
    ounces cold cream cheese, cut into small pieces
  • Filling
  • 34
    cup apricot jam (raspberry also works great)
  • 14
  • 12
    cup chopped toasted almond (pecans and walnuts also work well)
  • 1
    teaspoon finely grated fresh lemon zest
  • Topping
  • 1
    large egg
  • 13
    cup coarse sugar
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DIRECTIONS

  • First, make pastry.
  • Place flour in a bowl, and add cold butter pieces; using a pastry blender, cut the butter into the flour.
  • Add cream cheese and also cut in.
  • You can do the above in a food processor, if you don't wish to do it by hand.
  • When butter and cream cheese have been cut in, knead with your hands until dough forms a ball (or process in food processor until mixture just forms a ball; don't over-process or dough will toughen).
  • Cut dough in half, wrap each half in plastic wrap, and refrigerate (you can do this ahead of time, if you wish, and then make the cookies the next day).
  • Preheat oven to 350 degrees F; line 2 cookie sheets with parchment paper and set aside.
  • Place jam in a small bowl and stir it until it is spreadable.
  • In another small bowl, combine the white sugar with the nuts and lemon zest.
  • Remove one batch of dough from the fridge and roll out on a floured surface into a circle, at least 9 inches in diameter-- thinner/bigger is good, too, and will result in a crispier cookie.
  • Spread half the jam over the circle, them sprinkle on half the nut mixture.
  • Cut each circle into 12 wedges and tightly roll up each wedge, starting at the outside edge; bend/curve in each end so cookie resembles a crescent roll.
  • Place cookies one inch apart on a cookie sheet.
  • Repeat procedure with remaining dough, remaining jam, and remaining nut mixture.
  • Beat the egg, and brush beaten egg on top of all cookies; sprinkle with coarse sugar.
  • Bake until cookies are golden, about 20 to 25 minutes.
  • Cool on racks; dust with sifted icing sugar if desired.
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