Adapted from “Raspberry Rose Rugelach”, New York Times by Melissa Clarke
Time: 4 Hours
Yield: 4 Dozen
Guava Rose Rugelach! No, it’s not a name of a person but a dessert. What a delightful surprise when I tried this Jewish pastry for the first time. Its soft creamy cheese dough paired with the delectable taste of guava and perfumed with rose water was indeed a pleasure.
My Jewish friend from The Bahamas sent me a rugelach recipe, telling me I had to try this popular Hanukkah dessert filled with fruit of any sort. So I thought I’ll put a twist to the original recipe by filling the dough with guava. Guava is a popular fruit found in the Caribbean, Central America and Mexico. However, the guava paste can be found in almost any grocery store. Of course, I further broke tradition and opted for ingredients for the more health conscious individual.
Guava Rose Rugelach
½ cup plus 1 tablespoon of cane sugar
½ teaspoon rose water
2 cups Arrowhead Mills Organic gluten-free flour
1 ½ teaspoon kosher salt
8 ounces unsalted butter (at room temperature)
8 ounces organic cream cheese (at room temperature)
1 teaspoon vanilla extract
8 ounces Guayeco guava paste
1 large egg white, slightly beaten
Preparing the Rose Sugar
In a medium bowl, combine ½ cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours.
Preparing the Guava paste
In a small sauce pan, add ¼ cup water or enough water to guava paste until it takes on a jam consistency. Use a wooden spoon to break up chunks.
Once guava has become smooth and liquefy, set aside to cool.
Preparing the Dough
1. In medium bowl, mix flour and sea salt.
3. Beat in cream cheese.
4. Beat in rose sugar until light and fluffy for about 3 minutes.
5. Then add vanilla.
6. With a low speed, beat in flour mixture until dough comes together, about 30 seconds.
7. Put dough onto counter. Using your hands bring dough together in a mass. Divide dough in half, pat in and wrap in plastic wrap. Chill for at least 2 hours and up to 1 week.
8. Roll out the dough. Sprinkle your work surface generously with flour. Take one half of dough from the refrigerator and let it warm on the counter for 1-2 minutes. Sprinkle the surface of the dough and the rolling pin with more flour. Roll the dough from the center out into a circle about 1/8-inch thick. Don’t worry if a few cracks form near the edges. Use more flour as needed to prevent sticking.
When ready to bake the guava rose rugelach, preheat the oven to 350°F.
9. Spread with filling. Spread the guava filling in a thin layer evenly over the surface of the dough. Make sure it goes right up to the edge of the dough.
10. Slice the dough into wedges, like a pizza, using a fluted dough cutter or a paring knife. Roll up each wedge, beginning at the wide outer edge and moving inward. Transfer to a parchment-lined baking sheet. Make sure the tip is tucked underneath.
11. Chill the rugelachs. Refrigerate cookies on the baking sheet, 20 minutes. Meanwhile, prepare remaining batches.
12. Brush tip with egg white.
13. Bake the rugelachs. Bake the first tray of rugelachs until golden-brown, 20-25 minutes. Cool on the sheet, 5 minutes; transfer to a wire rack. Bake the remaining guava rose rugelachs.
Great for Hanakkuh, Christmas or anytime!