Apricot and Nutmeg Rugalach
Photography by Vanessa Wu.
INGREDIENTS
Pastry
300 grams flour 1⁄2 teaspoon salt
200 grams butter, diced and chilled
225 grams cream cheese
1-2 tablespoons of milk
Filling
11⁄2 cups finely chopped dried apricots
1⁄4 teaspoon freshly grated nutmeg
1⁄4 cup sugar 1⁄2 cup apricot jam
1 egg white, beaten sugar for sprinkling
METHOD
Pastry: Pulse the flour, salt, butter and cream cheese in a food processor to form coarse crumbs. Add just enough milk to bring the dough together. Tip onto the bench and divide into 3 pieces. Wrap well and refrigerate until chilled.
Roll out the pastry, one piece at a time, on a lightly floured bench to form a 30cm circle. Trim off any ragged edges. Keep the remaining pieces in the refrigerator. This pastry is very difficult to work with if it gets soft.
Filling: Combine the apricots, nutmeg and the sugar in a bowl. Spread a third of the jam over the pastry and sprinkle with a third of the fruit. Cut into 8 triangles. Starting at the wide edge, lightly roll up each piece to resemble a croissant. Place on lined baking trays. Repeat with the remaining pastry and filling. Cover and refrigerate until firm or up to 24 hours.
To cook: Preheat the oven to 180°C.
Brush each rugalach with egg white and sprinkle with sugar. Bake 20-25 minutes or until golden brown and well cooked. Allow to cool then dust with icing sugar. Rugalach will keep in an air-tight container for 2 days. Makes 24
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!