Pineapple Rugelach cookies


Typically fixing only a small a part of a recipe, such because the shaping, can result in a completely totally different end result!  These wealthy and scrumptious pastries have been one thing I had wished to strive for years and at last determined to bake them up.  The unique form was not what you see right here although.  They have been completely cute little pinwheels.  Hassle is, they have been a ache to form, reduce, and switch, they usually truthfully have been slightly disappointing as soon as baked.  That they had nearly an underneath cooked texture: the recipe stated to prepare dinner for a short while simply till set.  Properly, that wasn’t what I hoped for.  So I altered the following half of the batch to prove some good, golden brown and flaky rugelach-like pastries.  The essential recipe was virtually an identical to a rugelach anyway and the end result was a win.  They froze splendidly, they reheated splendidly, they usually have been a lot simpler to make!  Rugelach dough is rather like tassie dough, wealthy and unsweetened.  These are nice for people who do not like a very candy deal with.  The candy pineapple filling and the little little bit of icing lend loads of sweetness to those wealthy pastries.

Pineapple Rugelach cookies
makes 24 cookies

    1 cup salted butter, softened
    1 package deal (8 oz) cream cheese, softened
    2 cups all-purpose flour

    ⅔ cup sugar
    4½ tsp all-purpose flour
    1 cup unsweetened crushed pineapple
    ½ cup finely chopped walnuts, divided

    Icing and garnish:
    1 cup confectioners’ sugar
    2 tbsp butter, melted
    2 tbsp complete milk
    ½ tsp vanilla extract
    ¼ cup chopped walnuts

In a big bowl, cream the butter and cream cheese collectively till mild and fluffy.  Add the flour and blend effectively. Cowl and refrigerate till straightforward to deal with, about 2 hours.

In the meantime, in a saucepan, mix sugar and flour; add pineapple and stir till blended. Cook dinner over low warmth till combination involves a boil and is thickened. Cowl and refrigerate.

Divide dough in half. On a frivolously floured floor, roll out every portion into a skinny circle as for a pie crust.  Unfold about half the filling onto every circle, (you could have additional).  Sprinkle half of the finely chopped walnuts over the pineapple filling.

With a knife or pizza wheel, reduce every circle into 12 wedges.  (It is okay to eyeball it.)  Ranging from an outdoor edge, roll every wedge in on itself to the middle to type slightly rolled crescent roll formed cookie.  


 Place 1 in. aside on parchment lined baking sheets.


Bake at 375° for 15-20 minutes till golden brown.  Take away to wire racks to chill.  For icing, mix the confectioners’ sugar, butter, milk and vanilla in a bowl till clean.  Drizzle over the cooled cookies and sprinkle with walnuts.  May be loved heat or at room temperature.  

These reheat effectively in a low toaster oven or oven and may be frozen in an hermetic container for as much as a month.

Tailored from a Style of Residence recipe for Pineapple Stars

This is how the unique shaping appears to be like.  Very cute, however for us, disappointing within the mouth.


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