Prune Rugelach

Name: Prune Rugelach
Yield: makes about 2 1/2 dozen
Ingredients: 1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces; 8 ounces cream cheese, room temperature; 1/2 teaspoon coarse salt; 2 cups all-purpose flour, plus more for work surface; 1 cup fresh bread crumbs from soft white bread; 1/2 cup plus 3 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1 large egg, beaten; Prune Filling (recipe follows); 1 cup prunes; 1/2 cup brandy; 1/2 cup fresh bread crumbs from soft white bread; 1/2 cup sugar; (makes 1 1/3 cups)

January 24, 2012

Flaky cream cheese dough is filled with a rich dried-fruit filling, sprinkled with cinnamon sugar, and baked until golden brown to form these crescents. The prunes are soaked in brandy overnight for the filling, so plan ahead if you’re making them.

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