Blueberry Pecan Rugelach
Jul 20, 2024 01:42 PM
These blueberry pecan rugelach are perfect for celebrating the wonderful blueberries available this time of year.
These rugelach are super tender, just slightly sweet, and filled with a mixture of freshly-made blueberry jam and pecan meal. They're really hard to resist.
The dough for these cookies is made with butter, cream cheese, a small amount of sugar, spices, and flour. You also make your own jam filling, controlling the amount of sugar in this cookie. The fresh blueberries add much of the sweetness.
The result is a soft bite-sized fruit and nut filled cookie with just a hint of sweetness. Feel free to adjust the sugar in the blueberry filling to your taste. Note: you can always use preserves or jam of any flavor to save time.
Ingredients:
For the Blueberry Jam
- 1 generous quart of fresh blueberries, washed and stems removed
- 4 tsp sugar
For the Filling
- 60 grams (3/4 cup) pecan meal (ground pecans)
- 1/4 tsp cinnamon
- All of the blueberry jam
For the Dough
- 85 grams (3/4 cup) unsalted butter, slightly softened and cut into slices
- 170 grams (6 ounces) cream cheese, slightly softened and cut into pieces
- 90 grams (2 ounces/1/2 cup) powdered sugar
- Heaping 1/4 tsp baking soda
- 1/8 tsp salt
- 255 grams (9 ounces/2 cups) unbleached all purpose flour
- 1 large egg, beaten with a tablespoon of milk
- Sparkling or granulated sugar
Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
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