Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 8 oz cream cheese (cut into chunks)
  • 8 oz unsalted butter butter (cut into chunks)
  • 1 recipe copycat almond schmear
  • 1/2 cup toasted sliced almonds (optional)
  • sanding sugar (optional)

Instruction

  • Preheat oven to 350F/180C. Line a large baking sheet with parchment
  • Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Process until a smooth dough forms, about 10 to 20 seconds.
  • Divide dough into 3 or 4 equal pieces and wrap in plastic and chill at least 1 hour before using.
  • on a lightly floured surface, roll a portion of dough to about 1/8-inch (0.32 cm) in a rough rectangle. Spread with about 3 tbs of the almond schmear. Sprinkle with about 2 tbs toasted almonds, if desired.
  • Roll up jelly roll style and cut into 1-2-inch (2.5-5 cm) slices. Place on prepared sheet plain dough side up—not the filling side. Sprinkle with additional toasted almonds and sanding sugar, if using.
  • Bake in a preheated 350ºF oven until golden brown, about 20 minutes. Cool on wire racks. I got about 10 rugelach per dough portion.