guava rugelach

This recipe for guava rugelach is inspired by Jewish communities in Latin America, who transformed traditional dishes through local ingredients. The dough is enriched with sour cream, and results in a soft, flakey pastry, but pièce de résistance is the guava filling. 

These Guava Rugelach Taste Like Home

sour cream

tsp active dry yeast

all-purpose flour,

brown sugar

(8 Tbsp) unsalted butter,

½ tsp kosher salt

guava paste, chopped in medium-sized dice

water

honey

cinnamon

cashews

lime

Make the dough: Combine the sour cream and yeast in the bowl of a stand mixer fitted with the dough hook attachment, or mix it by hand.

Add the flour, sugar, egg yolks, butter and salt, and mix on low speed for about 5 minutes or until the ingredients come together. Knead the dough by hand on a lightly floured surface for about 3 minutes until the dough is a smooth, soft ball. Divide the dough into two balls. Wrap each ball loosely in plastic and chill in the refrigerator for at least 1 hour or overnight.

To make the guava filling: Place the guava paste and ½ cup of water in a saucepan over medium heat. Add honey, cinnamon and lime zest until it liquefies and the chunks of guava paste dissolve into a smooth jam. Set aside the warmed jam and let it cool to room temperature before it can be spread on the rolled-out dough, or else the butter and sour cream in the dough will soften to make the rolling-up step challenging. Once chilled, stir in the ½ cup of chopped cashews.

When ready to bake, position a rack in the middle of the oven and preheat to 350°F.

To assemble: Prepare a board for rolling out dough by flouring it generously. Roll out each chilled ball with a rolling pin into a 10-inch circle. Work with one half at a time, keeping the other one chilled in the refrigerator. Once the disk is rolled-out, wrap it in plastic and rest in the fridge for another 20 minutes. Repeat this process one more time with the other ball.

Place the refrigerated dough onto a lightly floured surface and evenly spread the jam to the edges. Using a pizza wheel or a baking scraper, cut the dough into 12 triangles. Starting with the wider base, roll up each wedge tightly and place it on a lined or silicone baking sheet.

Make the egg wash: In a small bowl, whisk the egg and water, then brush the cookies with it.

Bake for 25-30 minutes or until the rugelach are nicely browned.

Made these for this year's chanukah and everyone who tried them absolutely fell in LOVE with this recipe. I got so many compliments, I'd say my only regret is that I only did one batch and they were gone immediately and couldn't froze any :(  Publish more recipes like these pleaseeeeee

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