Plum Pecan Rugelach

Plum Pecan Rugelach
Anna Zylberberg’s recipe adapted by Margot Kahn

1 8-ounce package cream cheese, softened
2 sticks unsalted butter, softened
2 cups unbleached white flour
4 ounces (approximately) red plum jam (see recipe below)
1 cup ground pecans
1/2 cup coconut sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 egg white

For the dough, mash the cream cheese and butter together until thoroughly blended. If ingredients are sufficiently soft, this can be done with a whisk, wooden spoon, or fork. Mix in the flour. Dust your hands with flour and make the dough into a roll. Cut the roll into 4 pieces, wrap in plastic, and refrigerate overnight.

Preheat oven to 350 and grease two baking sheets.

In small bowl, combine ground nuts, sugar, cinnamon and cardamom. In a separate bowl, beat one egg white until frothy.

On a floured countertop, whack one ball of dough with a rolling pin until it is flattened a bit and then roll out to a 10-inch disc. About an inch from the outer edge of the disc, spread a couple tablespoons of jam. Your disc should look like a target: an inner bullseye of plain dough, then a ring of jam, then the outer ring of plain dough. Sprinkle a generous amount of nut mixture over the jam.

Cut the disc into 8 wedges, like a pizza. Working quickly, roll each wedge from the outside in. Bend the roll into a crescent shape. Dip the top of the cookie into the egg mixture and then into the nut mixture. Place cookies on the baking sheet about an inch apart, making sure the pointy end of the dough is tucked under the cookie.

Bake 25-30 minutes, or until golden. Remove from the sheet immediately and cool on a rack.

Yield: 32 cookies.


Red Plum Jam
Recipe by Kate Lebo

6 cups sweet red plums (about 6 plums a cup, about 36 plums total)
3 cups sugar
2 Tbsp lemon juice
1 small shredded baking apple (with peel, without core)

Macerate plums in sugar and lemon juice overnight.

When ready to jam, sterilize five 8-ounce jars and lids.

Strain the juice from the cut fruit and pour into a heavy-bottomed stainless steel pan. Set the fruit aside for now. Simmer the juice on medium heat for 10-15 minutes until slightly syrupy. As it simmers, strain and discard any foam.

Once the liquid has thickened slightly, add the plums and shredded apple to the pot.

Boil on medium heat, stirring the whole time, 15 minutes, or until the jam bubbles thickly and starts to splatter you and your oven. Check the set by scooping some with your spoon and watching it drip back into the pot. If the drips are quick and thin, it’s not done. If the drips are thick and slow and don’t immediately fall off the spoon, it’s done.

Spoon the jam into jars, process for 10 minutes, and let cool. This jam needs only half a day to reach a firm set.

Yield: about 40 ounces of jam

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