Adzuki Sweet Red Bean Rugelach
Servings
32
Servings
32
Ingredients
Rugelach
Filling
Instructions
  1. In a food processor, whisk together flour & salt. Add cream cheese & butter; cut into the flour mixture until coarse crumbs form.
  2. Add egg yolk & cold water to the dough, combining until the mixture is thoroughly moistened & clumpy. Gather dough together into a rough ball & divide in half, flattening each half into a disk. Wrap disks & refrigerate, 2 hours or overnight.
  3. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  4. Roll out each disk into a 1/8″ – 3/16″ thick circle, dusting with powdered sugar to prevent sticking. Spread with red bean paste, leaving a 1/4″ border around the edges. Using a sharp knife or pizza cutter, cut the circle into 16 equal triangular slices.
  5. To roll, cut a little notch into the wide end of the triangle & pull the ends apart slightly. Start with that same side & roll inwards, taking care not to roll too tightly and squeeze out the filling. Tuck the end underneath & pinch slightly to fix in place. Repeat for the remaining pieces. Brush rugelach lightly with egg wash then sprinkle with black sesame seeds & coarse sugar.
  6. Space at least 1″ apart on baking sheet. Refrigerate for another 20 minutes. Bake for 20-24 minutes until cookies are golden brown. Remove, dust with a little powdered sugar, and let cool for 5 minutes before transferring to a cooling rack.
  7. Remove from oven & allow to cool for 5 minutes before transferring to a cooling rack.