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Author Notes: Blueberry preserves, basil, and lemon zest lighten and liven this classic deli favorite, and make for a delightful summer cookie. —2 Parts Flour
Makes 3 dozen
- 1 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon zest
- powdered sugar for rolling out dough
- 2 cups blueberry preserves
- 2 tablespoons fresh basil, chopped
- In a microwave safe bowl, stir the blueberry preserves and chopped basil. Cover and refrigerate until ready to use.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, vanilla, and sugar on medium speed until light and fluffy. Scrape the sides of the bowl.
- On slow speed, mix in the egg yolk. Scrape the sides of the bowl.
- Add the flour, salt, cinnamon, and lemon zest and mix until just incorporate.
- Split the dough into three pieces and wrap in plastic wrap. Refrigerate 2-3 hours.
- Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper if you don't have one.
- Remove the blueberry and basil mixture from the refrigerator. Microwave 30 sec to 1 minutes or until the mixture is thinner and easier to spread. Set aside.
- Generously dust a large, clean surface with powdered sugar. Remove one of the three pieces of dough from the refrigerator and turn it out onto the dusted surface.
- Working carefully so the dough does not stick, roll out the rugelach dough to 1/8" thickness.
- Spoon a third of the preserves onto the rolled out dough and spread until it is evenly distributed.
- Using a pizza cutter, cut the dough into 4 pieces. Cut each of the 4 pieces into 4 additional pieces. You should now have 12 triangular pieces of a similar size.
- Remove one triangle from the larger circle at a time. Carefully roll each piece, starting with the widest part (or base) of the triangle.
- Place the rugelach onto the baking sheet and into the refrigerator for 15 minutes.
- Remove the baking sheet from the refrigerator, and bake in the preheated oven for 12-15 minutes or until golden brown.