Bake_from_Scratch_-_September_03_2019

HOT BUTTERED RUM RUGELACH
Makes 36 cookies

Recipe by Michele Song

These rum-spiked rugelach are inspired by the
classic holiday drink and are sure to be a hit at
the adult table. The cream cheese rugelach dough
is super buttery and fl aky, and the brown sugar
fi lling has chopped spiced pecans with hints of
ground cinnamon, nutmeg, and cloves. The glaze
is also spiked with rum, so don’t be shy with those
drizzles!

2 cups (250 grams) all-purpose fl our
2 tablespoons (24 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
1 cup (227 grams) cold unsalted butter,
cubed
8 ounces (225 grams) cold cream cheese,
cubed
1 teaspoon (4 grams) vanilla extract
¾ cup (165 grams) fi rmly packed dark brown
sugar
1 tablespoon (21 grams) honey
1 tablespoon (15 grams) dark or spiced rum
2 teaspoons (4 grams) ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Hot Buttered Rum Spiced Pecans (recipe
follows), chopped
1 large egg (50 grams)
1 tablespoon (15 grams) water
Turbinado sugar, for sprinkling
Rum Glaze (recipe follows)

1. In the work bowl of a food processor, pulse
   together fl our, granulated sugar, and salt until
   combined. Add cold butter, cold cream cheese,
   and vanilla, and pulse 3 to 4 times; hold just
   until dough comes together, about 30 seconds.
   (Do not overwork dough.) Turn out dough onto
   a lightly fl oured surface, and divide into 3 equal
   portions. Shape each portion into a disk, and
   wrap in plastic wrap. Refrigerate for at least
   2 hours or overnight.


2. In a medium bowl, stir together brown sugar,
   honey, rum, cinnamon, nutmeg, and cloves.
   Cover and set aside.


3. Line 2 baking sheets with parchment paper.


4. On a lightly fl oured surface, roll 1 portion of
   dough into a 10-inch circle. Spoon one-third
   of brown sugar mixture onto dough, and spread
   using an off set spatula. Sprinkle with one-third
   of Hot Buttered Rum Spiced Pecans. Gently
   press pecans into dough to ensure they stick.
   Using a pizza wheel, cut dough into 12 wedges.
   Starting at base of each triangle, carefully
   roll up dough and fi lling into a log. Place on

prepared pans, tucking ends under. Repeat

with remaining dough, remaining brown sugar

mixture, and remaining Hot Buttered Rum

Spiced Pecans. Refrigerate for 30 minutes.

5. Preheat oven to 350°F (180°C).


6. In a small bowl, whisk together egg and
   1 tablespoon (15 grams) water. Brush egg wash
   onto dough, and sprinkle with turbinado sugar.


7. Bake until golden brown, 20 to 25 minutes,
   rotating pans halfway through baking (see
   Note). Let cool completely on pans. Drizzle
   with Rum Glaze. Store in an airtight container
   for up to 3 days.

Note: Some of the spiced sugar fi lling will ooze

out during baking. This is normal. Once you’ve

let your rugelach cool completely on the pan, the

puddles of spiced sugar fi lling will detach easily

from the cookies and leave them clean and crisp.

HOT BUTTERED RUM SPICED PECANS

Makes 1 cup

1 cup (100 grams) pecan halves

1 tablespoon (12 grams) granulated sugar

½ teaspoon (1.5 grams) kosher salt

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

⅛ teaspoon ground cloves

2 tablespoons (30 grams) dark rum

1 tablespoon (14 grams) fi rmly packed dark

brown sugar

1 tablespoon (14 grams) unsalted butter

½ teaspoon (2 grams) vanilla extract

1. Preheat oven to 350°F (180°C). Line a
   baking sheet with parchment paper.


2. Spread pecans in an even layer on prepared
   pan.


3. Bake until fragrant, 5 to 7 minutes, rotating
   pan halfway through baking.


4. In a medium bowl, stir together granulated
   sugar, salt, cinnamon, nutmeg, and cloves.


5. In a medium saucepan, bring rum, brown
   sugar, butter, and vanilla to a boil over medium
   heat, stirring constantly. Add toasted pecans,
   stirring to coat; cook until glaze is absorbed
   and pecans are shiny, 1 to 2 minutes. Transfer
   pecans to spice mixture, and toss to coat.
   Return to parchment-lined baking sheet to let
   cool. Store in an airtight container.

RUM GLAZE

Makes ½ cup

2 tablespoons (28 grams) unsalted butter

1 tablespoon (15 grams) dark or spiced rum

¾ cup (90 grams) confectioners’ sugar

1 tablespoon (15 grams) milk

¼ teaspoon ground cinnamon

1. In a small saucepan, heat butter and rum
   over medium heat until butter is melted and
   bubbly. Remove from heat; transfer to a
   small bowl. Add confectioners’ sugar, milk,
   and cinnamon, whisking until smooth. Use
   immediately.