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Claire Saffitz Makes Holiday Rugelach Cookies | Dessert Person
Join Claire Saffitz as she puts a creative spin on traditional rugelach cookies with a recipe inspired by her time in France. Drawing inspiration from pruneaux d’Agen fourrés, a delicacy of stuffed prunes flavored with almond and port, Claire crafts rugelach with a rich prune and port filling wrapped in a tender almond pastry. While not your typical rugelach, these cookies blend Jewish baking traditions with French-inspired flavors, resulting in a festive treat that tasters have called the best rugelach they’ve ever had. Perfect for the holidays or any time you want to bake something truly special!
#clairesaffitz #dessert #cookies
PRUNE FILLING
10 ounces (283g) pitted prunes (about 2cups), coarsely chopped
6 tablespoons port or red wine (3.2 oz / 90g)
4 tablespoons unsalted butter
(2 oz / 57g), cut into 1⁄2-inch pieces
1⁄4cup granulated sugar (1.8 oz / 50g) Pinch of kosher salt
DOUGH AND ASSEMBLY
7ounces (198g) almond paste
2cups all-purpose flour (9.5 oz /270g), plus more for rolling
1⁄4cup granulated sugar (1.8 oz / 50g)
1⁄2teaspoon Diamond Crystal kosher salt or 1⁄4teaspoon Morton kosher salt
4ounces (113g) cream cheese, cut into 1⁄2-inch pieces, chilled
1stick unsalted butter (4 oz / 113g), cut into 1⁄2-inch pieces, chilled
1teaspoon vanilla extract 1large egg (1.8 oz / 50g), beaten
Demerara sugar, for sprinkling
Chapters:
00:00 Intro
00:40 How To Make Prune & Almond Rugelach
01:22 Ingredients & Special Equipment
02:25 Kerrygold
03:17 Make the Dough
08:34 Cook the Prune Filling
12:25 Roll the Rugelach
17:03 Brush with Egg & Sprinkle with Sugar
19:12 Bake
22:01 Cat Cam
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
Theme Song: Mike Guggino
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Claire Saffitz Makes Holiday Rugelach Cookies | Dessert Person
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20:11 😂😂👀❤
OMG, these are amazing! I made them with marzipan and Disaronno as almond paste is not widely available in shops in the UK. Very almond forward, but goes so so well with prune filling.
Thank you Claire!
It's been a few years, but we used to make Kolacky for the holidays. A mix of cherry and apricot, usually. Love those things.
Love the subtle camera angle on Claire’s cute baby bump! Congrats Claire! “Claire the Dessert Person welcomes Baby the Tidbit Person”
Is Clair pregnant?
Do you find that higher fat butter isn't appropriate for certain types of biscuits? I'll use it in shortbread and other biscuits that can handle it, but use regular unsalted butter for biscuits that I don't want spreading out whilst they're baking.
Wait is Claire pregnant?!!
Can I make those with chocolate? ^^
I can't seem to find the recipe with the exact measurements, where is it?
I have been wondering this for a few videos, is Claire pregnant? I am sincerely wondering bc I haven’t seen her mention it anywhere but at 9:45 it made me think maybe she was.
I would love to see a timelapse of the baking
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This is great! I made my first batch of rugelach and I used Serious eats recipe. They were a little finicky but even the mistakes were adorable. Next time I would try using dried fruit like you did. My recipe said to just cook some jam down and use that for the fillling. Iused quince and it was good. Yours look much more consistentthan mine . Now that I've watched oyour video I know how to upgrade m rugelach next ime.
I love everything with prunes, but unfortunately, I'm allergic to almonds, so, I'll try to make it with walnuts…
Cookie party? Those exist?
Is she pregnant ?
Claire's cats are a lot like her
“I’m just gonna free hand a circle…” Trims a perfect circle…Claire always gonna Claire! Thanks for the great cookie recipe and happy holidays!
claire: don't use marzipan!
me: ok so I'm going to buy marzipan because in my country i wouldn't find almond paste and i want to try the recipe 🫣
Is claire pregnant?😮