You can use store bought pie dough or make your own for this recipe. One batch of pie dough will use 1/3 of the filling and make about 16 rugelach.
Plums have the perfect sweet and tart flavor. They are the final “stone” fruit of the season to appear in markets and signify the end of summer, so their appearance is bittersweet.
Bonus: Plum filling can be frozen for 3 months and even the fruit can be frozen, once pitted for months and is perfect for smoothies, slow cooker poultry dishes and many other recipes.
- Cook Time
- Prep Time
- 16 rugelachServings
- 1½ pounds plums, (Stanley or prune plums work well here, or your favorite), quartered
- 1 cup sugar
- 1 vanilla bean split or 1 teaspoon vanilla extract
- Zest of 1 lemon
- Frozen pie dough, thawed completely
- 1 egg whisked with 1 tablespoon of water
- Cook plums, sugar, vanilla bean and zest, over low heat until thick. About 20 minutes. Cool completely. The filling should be very thick.
- Dust countertop and rolling pin with a little flour. Roll out pie dough to ¼ inch thickness.
- Spread cooled filling over dough, be sure to spread filling right up to the edge.
- With a pizza cutter or sharp knife, cut dough into 16 wedges. Roll each wedge starting at wide end.
- Chill rugelach for 30 minutes.
- Line a baking sheet with parchment paper. Preheat oven to 350°F.
- Brush rugelach with egg wash and bake at 350°F for 20 to 30 minutes until golden brown.