Tropical Rugelach Recipe (2024)

5 from 1 vote

Course: Cookies, Dessert, Pastries

Cuisine: European

Prep Time: 30 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 48 minutes minutes

Author: Trang

For the Rugelach:

• ▢ 4 ounce cream cheese – room temperature
• ▢ 4 ounce unsalted butter – room temperature
• ▢ 2 tablespoon granulated sugar
• ▢ ⅛ teaspoon kosher salt
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ Extra flour for rolling

For the filling:

• ▢ 2 tablespoon guava butter
• ▢ 2 tablespoon lilikoi (passion fruit) butter
• ▢ ½ cup macadamia nut - pulverized
• ▢ 2 tablespoon granulated sugar
• ▢ 2 tablespoon unsweetened coconut flake

Egg wash & topping:

• ▢ 1 egg
• ▢ 1 tablespoon heavy cream or milk
• ▢ 1 tablespoon granulated sugar
• ▢ 1 tablespoon unsweetened coconut flake

• Cream the soften butter and cream cheese in a medium mixing bowl with the whisk attachment on medium high speed until fluffy.

• Scrape off the mixture from the whisk and replace with a paddle attachment. Add sugar, salt and vanilla extract and beat on medium to combine.

• Reduce mixer speed to low and slowly add the flour, mix until just combined.

• Scrape the dough out onto a well-floured board, and shape into a disk. Divide into two equal portions, shape each into a ball then flatten into a disk and wrap in plastic. Refrigerate for at least an hour.

• Pulverize the macadamia nut, and combine it with coconut flake and sugar in a small bowl, whisk to distribute evenly.

• Remove the dough from the refrigerator and roll out into a 9” circle, working with one disk of dough at a time.

• Spread 2 tablespoon guava butter over the dough circle, leaving about ¼” from the edge clean.

• Sprinkle half of the nut filling over the fruit butter and lightly press it down into the dough.

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• Cut the circle into 12 triangles using a pizza cutter. First cut the circle into quarters, then cut each quarter into thirds.

• Roll the larger end of each triangle in to make a crescent shape cookie, place cookies on a parchment line baking sheet two inches apart. (Try your best to keep the nut filling from falling out.)

• Repeat with the remaining disk of dough, this time using the lilikoi butter, and place the baking sheet in the fridge to let the cookies rest.

• Preheat oven to 350°F.

• Beat one egg with a tablespoon of cream or milk to make egg wash.

• Combine 1 tablespoon of granulated sugar with 1 tablespoon of coconut flake in a pinch bowl for the topping.

• Brush egg wash all over the cookies, and sprinkle coconut sugar generously over the top.

• Bake for 18 minutes, until cookies are slightly brown.

• Remove from the oven and let cool completely on a wire rack.