Pineapple rugelach offers a tropical twist on the classic pastry, using dried pineapple chunks and pineapple preserves to infuse the treat with sweet, tangy flavors. This variation is particularly handy for those times when fresh pineapple isn't available, ensuring you can still enjoy a pineapple-infused delight without compromising on taste.
Ingreadient
- 1 cup all-purpose flour, plus more
- for dusting
- 1/2 teaspoon salt, plus a pinch
- 4 ounces cream cheese, at room temperature
- 1 stick unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons sweetened shredded coconut
- 1/2 cup dried pineapple chunks
- 2 tablespoons water
- 1/2 cup pineapple preserves
- 1/4 cup golden raisins
- 1/2 teaspoon ground ginger
- 1 large egg, lightly beaten
Direction
- Whisk the flour and 1/2 teaspoon salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Increase the speed to medium high; add 1/2 cup coconut and beat until well combined. Divide the dough between 2 sheets of plastic wrap; shape each into a rectangle. Wrap and refrigerate until firm, at least 1 hour.
- Roll out each piece of dough on a lightly floured surface into a 6-by-12-inch rectangle. Transfer to a baking sheet and refrigerate.
- Microwave the dried pineapple with the water until softened, 2 minutes. Transfer to a food processor; add the preserves, raisins, ginger and a pinch of salt. Pulse until smooth.
- Brush the dough rectangles with the beaten egg. Spread the filling over the dough rectangles, leaving a 1-inch border along 1 long side of each. Roll up the dough toward the clean border into a tight log; press to seal and position seam-side down. Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons coconut. Refrigerate until firm, 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the logs into 1-inch pieces; arrange on the baking sheets. Bake until golden brown, 25 to 30 minutes. Let cool completely on the baking sheets.
