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Recipe

Blood Orange-Vanilla Rugelach

Yield: 48 rugelach

The citrusy tang of blood oranges is an ideal match for floral vanilla in the filling for this cookie.

Ingredients

For the dough

  • 8 oz. cream cheese, softened
  • 4 oz. (8 Tbs.) unsalted butter, softened
  • 1/4 cup confectioners’ sugar
  • 11 oz. (2-1/3 cups) all-purpose flour; more as needed
  • 1/2 tsp. kosher salt

For the filling

  • 4 blood oranges
  • 1/2 cup granulated sugar
  • 1/2 tsp. kosher salt
  • 1 vanilla bean, seeds scraped

To finish

  • Nonstick cooking spray
  • 1 large egg, at room temperature
  • 1 to 2 tsp. whole milk
  • 1/2 cup confectioners’ sugar, sifted (optional)

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 35
  • Fat (g): 3.5
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 15
  • Sodium (mg): 40
  • Carbohydrates (g): 11
  • Fiber (g): 0
  • Sugar (g): 5
  • Protein (g): 1

Preparation

Make the dough

  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), cream the cream cheese, butter, and sugar on medium speed until light and fluffy, 2 minutes. Add the flour and salt, and then mix just until a smooth dough forms. Divide into 4 equal disks if making crescent shapes or 4 equal squares if making pillow shapes. Wrap in plastic and chill for 1 hour or up to overnight.

Make the filling

  • Using a paring knife, cut the tops and bottoms off the oranges, and then carefully remove the rind. Cut along the membranes to release the orange segments into a medium saucepan. Add the sugar, salt, and vanilla bean and seeds, and cook over medium heat, stirring often, until thickened, 20 to 25 minutes. Let cool completely, and then chill for at least 1 hour. Remove the vanilla bean before using the preserves.

Fill, shape and bake the rugelach

  • Position a rack in the center of the oven, and heat the oven to 375°F. Line 2 large rimmed baking sheets with silicone baking mats or parchment lightly coated with cooking spray.
  • To shape crescents, remove one dough disk from the refrigerator, and place on a lightly floured work surface. Roll into a 9-inch circle. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge, and then slice into 12 wedges. Roll each wedge into a crescent shape from the outside edge in.
  • Alternatively, to make pillow shapes, remove one dough square from the refrigerator, and place on a lightly floured work surface. Roll the dough into an 8-inch square. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge at the top and bottom. Slice the square in half. Starting at a long end, roll each half into a cylinder from the outside in, and then cut each rolled half into six evenly sized pieces.
  • In a small bowl, whisk the egg and 1 tsp. of the milk. Arrange 12 rugelach on one of the prepared baking sheets. Brush with the egg wash, and bake until golden-brown, 16 to 21 minutes. Cool slightly before serving. Repeat with the remaining dough and filling.
  • If you like, whisk the confectioners’ sugar and remaining 1 tsp. milk in a small bowl. Drizzle the cooled rugelach with the glaze.

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