Rugelakh with pineapple filling

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Quantity: 24 cookies

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 261, total fat 16 G., saturated fats 10 G., proteins 3 G., carbohydrates 28 G., fiber 1 G., cholesterol 55 mg, sodium 179 mg, sugar 14 G.

Traditional Jewish rugelach is filled with dried fruit, but this recipe features something exotic: dried pineapple with pineapple jam. It's complemented by light raisins, a pinch of ground ginger, and a touch of sweet coconut flakes. The filling is wrapped in dough, the rugelach is cut into small rolls, and baked. Sprinkle with coconut flakes before baking. A perfect holiday treat!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup of premium flour + extra for working with the dough
0.5 tsp salt + a pinch
110 g of cream cheese, room temperature
110 g unsalted butter, room temperature
0.5 cup + 2 tablespoons sweet coconut flakes
0.5 cups dried pineapple pieces
2 tablespoons of water
0.5 cup pineapple jam
1/4 cup golden raisins
0.5 tsp ground ginger
1 large egg, lightly beaten

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, curd cheese, Dried pineapple, Pineapple jam, coconut flakes, ground ginger, raisin

Cooking the dish according to the recipe:

In a medium bowl, combine the flour and 1/2 teaspoon of salt. In a large bowl, beat the cream cheese and butter with a mixer on medium speed until fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
Increase mixer speed to medium-high; add 1/2 cup coconut and mix well.

Divide the dough in half and place it on 2 pieces of plastic wrap; shape each piece of dough into a rectangle. Wrap and refrigerate for 1 hour.
On a lightly floured surface, roll each piece of dough into a 15x30 cm rectangle. Transfer to a baking sheet and refrigerate.
Microwave the dried pineapple with water until softened, 2 minutes. Transfer to a food processor and add the jam, raisins, ginger, and a pinch of salt. Blend until smooth.
Brush the dough rectangles with beaten egg. Spread the filling over the dough, leaving a 2.5 cm border from one of the long edges. Roll the dough toward the clean edge; press to seal and place the roll seam-side down.
Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons of coconut. Refrigerate for 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
Cut the rolls into 2.5 cm wide pieces and arrange them on baking sheets. Bake the rugelach until golden brown, 25-30 minutes. Let cool completely on the baking sheets.