- 1 cup pitted prunes, chopped
- ½ cup brandy
- ½ cup ground poppyseeds
- 10 slices stale white bread
- ½ cup raw sugar
- 250g unsalted butter, cold diced
- 250g cream cheese, softened
- 300g plain flour
- 200g caster sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 egg, beaten
Preparation time: 25 minutes
Cooking time: 30 minutes
1 Preheat oven to 160°C. Combine the prunes and brandy in a microwave proof bowl, cover with cling film, then microwave on high power for 3 minutes. Mix in the poppyseeds, then set aside for 2 hours. Tear the bread into pieces, then pulse in a food processor until crumbs form. Mix the prunes, ½ cup breadcrumbs and the raw sugar, and set aside.
2 Meanwhile, combine the butter and cream cheese in a bowl and rub together until crumbly. Add the flour and mix until loosely combined. Knead lightly, then flatten into two discs, wrap tightly, and refrigerate for 2 hours, until firm.
3 Roll the doughs out to make large discs (approximately 35cm wide). Brush with beaten egg, then smear each with prune mixture, leaving a 3cm margin on the edges. Top with the remaining breadcrumbs, and sprinkle with half the sugar.
4 Cut the discs into 12 wedges each, then roll up tightly, starting at the outside edge. The resulting biscuits should resemble croissants. Arrange these on lined oven trays, then brush with egg. Combine the remaining sugar and spices, then sprinkle over.
5 Refrigerate for 2 hours, until very firm. Bake for 25-30 minutes, until deep golden brown. Cool on a wire rack.
COOK’S TIP: When arranging the rugelach on trays, place the pointy tips underneath to prevent them from unrolling.