Guava Rugelach with Coconut and Macadamia
Take a little tropical vacation with these unique Rugelach pastries filled with guava jam, shredded coconut and toasted macadamia nuts. Totally non traditional and totally delicious!
Servings: 48 cookies
Equipment
- Pizza Wheel
Ingredients
For the Rugelach:
- 8 ounce cream cheese room temperature, 227 g
- 8 ounce unsalted butter room temperature, 227 g
- ¼ cup granulated sugar 47 g
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour 270 g
- Extra flour for rolling
For the filling:
- ½ cup guava jam
- 1 cup macadamia nut finely chopped, 140 g
- ¼ cup granulated sugar 47 g
- ¼ cup shredded coconut sweetened or unsweetened, finely chopped if necessary, 16 g
Egg wash & topping:
- 1 whole egg
- 1 tablespoon heavy cream milk or water
- 2 tablespoon granulated sugar 23 g
- 2 tablespoon shredded coconut sweetened or unsweetened, finely chopped if necessary, 8 g
Instructions
- Cream 8 oz of room temperature unsalted butter and 8 oz of room temperature cream cheese in a medium mixing bowl with the paddle attachment on medium high speed until combined and creamy.
- Add ¼ cup of granulated sugar, ¼ teaspoon of kosher salt and 1 teaspoon of pure vanilla extract extract and beat on medium speed until combined and fluffy.
- Sift in 2 cup of all-purpose flour, and stir on low speed until just combined.
- Scrape the dough out onto a lightly floured board, and shape into a disk. Divide into 4 equal portions, shape each into a ball then flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour.
- Toast 1 cup of macadamia nuts in a skillet over medium heat for 3-5 minutes until lightly brown and nutty. Spread it over a chopping board to cool, and chop finely. Combine the macadamia nuts with ¼ cup of shredded coconut and ¼ cup of granulated 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 tablespoons of guava jam over the dough circle, leaving about ¼” from the edge clean.
- Spread a quarter of the filling over the jam and lightly press it down, it should stick to the jam.
- Cut the circle into 12 triangles using a pizza wheel. 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. Keep assembled cookies in the refrigerator or freezer while you repeat the process with the remaining disks of dough.
- Preheat the oven to 350°F.
- Beat one egg with a tablespoon of cream or milk (or water) to make egg wash.
- Combine 2 tablespoons of granulated sugar with 2 tablespoon of shredded coconut 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, or longer if needed until cookies are slightly brown. Remove from the oven and let cool completely on a wire rack.
Nutrition
Serving: 25g | Calories: 112kcal
