These wine poached pear rugelach are a fruity twist on the Jewish treat, these rugelach are filled with sweet wine poached pears and crunchy almonds.
The idea of pear rugelach came to me when I made poached pears the other night. There is really nothing better on a wintery evening then the smell of slowly poaching pears in deep cinnamon flavors and red wine. So I thought..why not make it into a cookie!? The result was almost what I hoped for. When you poach pears, you can either leave them slightly firm, or if you're like me and decided to use overly ripe pears, your poach pears can get very soft very quickly. So my initial thought of having small pieces of bite-sized pear floating in-between the layers of dough didn't exactly happen as I hoped. However, not all is lost! Instead, I strained the soft pear from the wine and lightly mashed it with a fork. I used this as my fruit layer, which was beautiful. And of course, rugelach is known to have a fruit and nut combination, so lightly toasted almonds paired up perfectly to offer a smokey crunch to the wine soaked fruit.
And before I forget...all the glorious wine that the fruit and cinnamon and orange has been slowly soaking in...keep save! That is amazing as an after dinner drink with your freshly made rugelach!
Wine Poached Pear and Almond Rugelach
LittleFerraroKitchen.com
Ingredients
Poaching Liquid
- 3 pears I used Bosc, peeled, quartered and seeds removed
- 2 c red wine
- 1 cinnamon stick
- Few strips of orange
- 1 vanilla bean
Dough
- 8 oz cream cheese room temperature
- ½ lb unsalted butter room temperature
- ¼ c sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 c all-purpose flour sifted
Rugelach Mixture
- ½ c chopped almonds toasted
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Egg-wash
- 1 egg + water
- Cinnamon
- Sugar
Instructions
- In a small pot, add all the poaching ingredients together and allow to cook on a low boil. Cook until the pears are fork tender. (Note* to get strips of orange, use a vegetable peeler to peel of the skin of the orange and use about 3 for this recipe).
- When done, remove the pears from the wine and lightly mash with a fork. Strain any leftover wine and reserve the pear. Keep wine for another use.
- To make the dough, cream the butter and cream cheese using a stand mixer with a paddle attachment until well combined and light and fluffy. Add sugar, salt, vanilla and mix well. Then on low speed, slowly add in the flour until well combined.
- Form dough into a ball and cut into quarters. Wrap each dough ball in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, in a separate bowl, mix together the rugelach nut mixture.
- Next, assemble the rugelach.
- Take 1 dough ball out and on a floured surface roll out dough to 9-10 inches round. Use a round plate (about 9 in.) to cut and make an even circle. Save excess dough scraps to re-roll. (All the left over scraps will be enough to roll out for another 8 rugelach).
- Take 2 Tb of pear mixture and spread it evenly onto the dough.
- Take 2 Tb of nut mixture and sprinkle it evenly over the pear.
- Use a sharp knife or pizza cutter to cut in into 8ths and roll each wedge from the outside-in. You can see step by step instructions on how to roll rugelach here.
- Place all rugelach, point side down on a non-stick baking sheet and brush with egg wash and sprinkle with cinnamon sugar. Bake at 350 degrees F for 15-18 minutes or until rugelach begin to get golden brown.
Nutrition
Jen @JuanitasCocina says
You are like the rugelach queen! LOVE these!
Happy day #3!
Helene D'Souza says
Brilliant idea with the poached pear flavors in your cookies. Love all the ingredients you choose they all compliment each other so well and that's why this goes into my recipebox.
itzia says
I would buy the glass corked honey pot jars.
Dionne Baldwin says
These are definitely a possibility at my house. We have an abundance of pears and almonds. Maybe even a bottle or two of white wine...
I've never tried rugelach before. I can pretty much guarantee I'd love them!
Samantha says
I like your style Dionne! I love pears too...pear crumble, rugelach, poached pears..yummm
Tara says
I love little sweets like this and I have never made anything like this!! If it was on a cookie tray that would be the first to grab!! YUM!!
Samantha says
Tara!!!! You've never had rugelach??? Hmm..how much does it cost to mail to Canada?? lol You MUSt make rugelach!!!
Stacy says
These beautiful cookies and a small sipping glass of pear flavored wine? I am IN!
Samantha says
I agree Stacy! Thank you for your lovely comment!
The Ninja Baker says
Oh, so very elegant and gourmet, Samantha. Can anyone ever tire of rugelach? Love your savory idea with the cheese too =)
Samantha says
lol thank you!!! Now I can't wait to make more rugelach...after the holidays 🙂
meredith says
I like the Round Glass Jar W/Cork & Wooden Spoon
Amy @ What Jew Wanna Eat says
I would get the corked honey pot jars- don't ever stop dreaming of new rugelach flavors!! The best!
Liz says
Picture perfect rugelach! And your filling sounds incredible!!!
Kim Beaulieuc says
These are so elegant. I just love these Samantha. You brought your a-game lady. So happy you are part of Christmas Week.
Tracy says
8.5-oz Clear Glass Bale Wire Swing-Top Bottles. (And the rugelach looks fabulous.)