Red Bean Rugelach

Name: Red Bean Rugelach
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 48
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 237 milliliters butter, softened by placing at room temperature for 3 hours; 227 grams package cream cheese, softened by placing at room temperature for 3 hours; 1 teaspoons ground cinnamon; 118 milliliters sweet red bean paste; 0 teaspoons salt; 59 milliliters sugar; 1 teaspoon pure vanilla extract

This vegetarian recipe serves 48. One portion of this dish contains roughly 1g of protein, 6g of fat, and a total of 80 calories. If you have ground cinnamon, salt, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

With a wooden spoon, mix together the softened butter and cream cheese until well combined. (Alternatively, you can soften the cream cheese and butter by creaming them together with the paddle attachment of your stand mixer.)

Ingredients you will need

Cream Cheese

Butter

Equipment you will use

Wooden Spoon

Stand Mixer

Add the flour, sugar, and salt and mix until well blended.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Divide the dough in half.

Ingredients you will need

Dough

Lay down two pieces of plastic wrap at least 16 by 12 inches. Form each dough half into a 6- by 3-inch rectangular block of dough. Cover and chill in the refrigerator for at least 2 hours and up to 4 days.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

When ready to roll, remove the dough from the refrigerator and allow it to sit on the counter for about 30 minutes or until it is malleable enough to roll. In the meantime, place 2 oven racks in the upper and lower thirds of the oven and preheat oven to 350°F.

Ingredients you will need

Dough

Roll

Equipment you will use

Oven

To Fill: In a medium bowl, combine the sugar and cinnamon. Set aside.

Ingredients you will need

Cinnamon

Sugar

Equipment you will use

Bowl

Roll out each block of dough between two sheets of parchment paper or plastic wrap into a 12- by 18-inch rectangle, about 1/4-inch thick.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Place in freezer for 10 minutes until slightly firm (rugelach dough can be left in freezer for up to 2 weeks, tightly wrapped). Return to counter and remove top sheet of paper.

Ingredients you will need

Dough

Sprinkle half the cinnamon sugar evenly so that the surface is lightly covered.

Ingredients you will need

Cinnamon Sugar

Spread half the red bean paste in a 1/2-inch wide strip across one long end of the rectangle. Carefully roll the dough up, starting at the end with the red bean paste into a large baton. Freeze the dough again for at least 10 minutes.

Ingredients you will need

Red Bean Paste