This traditional Jam-Filled Rugelach is a Jewish pastry is crescent-shaped and bursting with a jammy filling.Made with a combination of butter and cream cheese, the dough is light, flaky, and downright irresistible.Use your favorite fruit jam, or a combination of jams, to create a simply perfect filling.  2.0 from 1 reviews Jam-Filled Rugelach   Makes 24 rugelach Ingredients 1 cup (125 grams) all-purpose flour ½ cup (113 grams) cold unsalted butter, cubed 4 ounces (113 grams) cold cream cheese, cubed 3 tablespoons (18 grams) finely ground toasted almonds ½ teaspoon lemon zest ¼ teaspoon kosher salt 2 tablespoons (30 grams) heavy whipping cream 1 cup (320 grams) jam* 2 tablespoons (24 grams) granulated sugar 1 teaspoon (2 grams) ground cinnamon 1 large egg (50 grams), lightly beaten Garnish: confectioners’ sugar Instructions In the work bowl of a food processor, place flour, cold butter, cold cream cheese, almonds, lemon zest, and salt; pulse until mixture is crumbly.

Add cream, pulsing just until dough forms a ball.Divide dough in half.Wrap tightly in plastic wrap.

Refrigerate until firm, about 1 hour.Line 2 baking sheets with parchment paper.On a lightly floured surface, roll half of dough into a 9- to 10-inch circle.

Spread half of jam on dough circle, and sprinkle with half of granulated sugar and half of cinnamon.Using a past

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