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Apricot rugelach – who wants a bite??
Happy Wednesday, everyone?. We all need dessert every once in a while, right?? A combination of butter, cream cheese & a bit of flour gives this pastry a flaky & light crust that you can’t stop after the first bite.?
Recipe (makes ~ 24 pieces)
• Dough Ingredients (adapted from @nytcooking ):
?1 cup of all purpose flour, 4oz cold vegan butter, 4oz vegan cream cheese (@daiyafoods brand), sprinkle of salt, 2 tablespoons chickpea water
✔️In a food processor, blend all ingredients until just well combined (be sure not to overmix, stop before a dough forms, check stories☝?). Place dough on countertop & form two discs so it’s easier to roll later. Wrap each dough with parchment paper & freeze for at least an hour. Work on the filling while waiting.??
• Apricot jam:
?2 cups dried apricot – cut into tiny bits, 1/2 cup fresh orange juice, 3-4 tablespoons maple syrup
✔️Place ingredients in a small pot & cook under low heat. Mash apricot with fork while cooking. If it’s too dry, add a little water to thin it down until you get a soft & blendable apricots. Using a hand blender, blend mixture until it turns into a fine paste. Taste test, more maple syrup if needed. Dough has very little taste, so a flavorful but not overpowering filling is needed. ?
✔️Remove 1 dough from freezer and let thaw until you can roll them out. Roll dough into a rectangle shape, about 1/2″ thick on a parchment paper underneath. Spread half of the apricot mixture on the dough, then roll into a log with the help of parchment paper. Cut log into 12-14 pieces, do not cut all the way. Freeze while you preheat the oven or work on your next dough. When ready, brush log with chickpea water & sprinkle with demerara sugar. Bake at 350F for 20 mins and broil on low for 2-3 mins (oven temperature varies, please check texture before adding more minutes).
Remove from oven & let it cool , then, cut the pastry all the way. *Using a parchment paper was a lifesaver, if you roll it out on your countertop, be sure you do it fast or the dough will stick when it starts to melt.
Hope you like this dessert bites and have a great Wednesday!?
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#rugelach
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