Purim Cream Cheese Crescent Cookies
With a nod to the favorite Jewish cookie, rugulah, these cream-cheese based cookie, filled with on-hand apricot or prune hamantaschen filling, are holiday magic and will pass as miniature Danish pastries. Do not use a
whipped or lite cream cheese in this recipe. If you want, you can substitute
raspberry or apricot jam instead of hamantaschen filling.
1 cup unsalted butter, room temperature
1 8 ounce package cream cheese, room temperature
¼ cup sugar
¼ teaspoon salt
2 cups all-purpose flour
1 cup, approximately, prune or apricot hamantaschen filling (see Kosher
Cuisine Files for recipe or your own)
1 egg, whisked
Sugar for dusting
For the cream cheese dough, place the chunks of butter and cream cheese in
the work bowl of a food processor and pulse to combine somewhat, about 20
seconds or so. Add in the sugar, salt, and flour and pulse to blend somewhat
and then process the mixture to form a soft dough or a mass. Divide the
dough in two and wrap each section well in plastic wrap and chill at least
one hour or overnight.
To bake, preheat oven to 350 F. Stack two baking sheets together, one inside
the other. Place a piece of parchment paper on the top sheet.
For the garnish, in a small bowl, whisk together the egg to use as a glaze.
Set aside until needed
To prepare and fill cookies, on a lightly floured work surface, roll a
portion of dough out to a diameter of 10 inches and just over 1/8 inch
Spread on half the apricot or prune filling. Using a sharp paring knife or
large pizza wheel, cut the circle into 12-14 wedges. Starting at the outer
edge, gently roll up each wedge into a snug crescent. Repeat with remaining
dough and filling.
Place cookies on prepared baking sheet. Brush each cookie with some beaten egg white and dust on some sugar.
Place on lower rack of preheated oven and bake until nicely golden brown,
about 25-28 minutes. Cool 15 minutes before removing to a wire cooling rack.
Makes about 2 dozen