Pie Crust Rugelach
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Pie Crust Rugelach
This is our Thanksgiving treat. My husband started making it years ago from leftover pie dough. Now he makes an extra batch of dough, just so we'll have plenty for Pie Crust Rugelach. I think my family looks forward to this more than the pie itself. I'm sure this would work with any pie crust recipe, but this is the one he's always used. It's from Martha Stewart.
- 2 ½
- 1
-
1
cup (2 sticks) cold unsalted butter, cut into small pieces
- ¼ to ½
- 1
-
chopped pecans or walnuts (optional)
- ¼
1. Put the flour and salt in the bowl of a food processor. All ingredients should be very cold. Add the pieces of the butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal.
2. Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
3. Turn the dough out onto a large piece of plastic wrap. Press the dough into a flat disc with your fists. Wrap the dough in the plastic and chill for at least an hour.
4. Preheat oven to 350.
5. Divide dough into four equal pieces. Work with one at a time, returning the others to refrigerator to keep cold.
6. Roll dough out, onto a piece of plastic wrap, into a rectangle, approximately, 12" x 4". Brush with some melted butter.
7. Sprinkle evenly with ¼ of the brown sugar, cinnamon and nuts, if using.
8. Roll dough into a log, starting at the long side. Slice into pieces, about 1" wide. Place on greased cookie sheet, or baking liner on cookie sheet, cut sides facing up.
9. Repeat with remaining dough. Bake approximately, 8–10 minutes, or until lightly browned.
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