Raspberry Pecan Rugelach - or my new favorite Jewish Christmas Cookie!
So in visiting Zabar's in NYC, in addition to becoming completely addicted to their spectacular $8/pound coffee, I discovered a wonderful little pastry called Rugelach. Getting it shipped from New York to Philly is a bit pricey though, so I decided to try my hand at making it. Ingredients: 2 cups flour 1/2 tsp salt 2 sticks cold butter, cubed 1 (8oz) package cold cream cheese, cubed 1 egg yolk 1 tsp vanilla 1 cup raspberry preserves powdered sugar finely chopped nuts (I used pecans) 1. Mix salt and flour together in food processor big bowl. 2. Add butter and cream cheese, and pulse about 12 times, until it looks a bit sandy / crumbly. 3. whisk together yolk and vanilla. Add to processor and turn on until a soft dough forms. 4. Split dough into four equal balls, wrap each in parchment or wax paper, flatten into a disc about an inch thick and chill at least 20 minutes, or a coupl...