Molly's Tomato Jam Rugelach is offering major pizza energy with its herby tomato jam rolled up in a cheesy flaky dough!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh embraces her nation life and makes meals motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Tomato Jam Rugelach
RECIPE THANKS TO MOLLY YEH
Level: Intermediate
Overall: 5 hr (consists of cooling and cooling times).
Active: 45 min.
Yield: 18 rugelach.

Ingredients.

Tomato Jam:.

One 28-ounce can peeled whole tomatoes.
3/4 cup loaded brown sugar.
1/2 teaspoon kosher salt.
Pinch of red pepper flakes.
8 sprigs fresh thyme.

Rugelach Dough:.

2 1/2 cups (325 grams) versatile flour, plus more for dusting.
1/2 cup grated Parmesan cheese.
1/4 cup (50 grams) granulated sugar.
1/2 teaspoon kosher salt.
1 cup (226 grams) saltless butter, cubed and cold.
8 ounces (226 grams) cream cheese, cold.
2 big egg yolks plus 1 whole egg.
2 tablespoons whatever bagel seasoning, divided.

Instructions.

For the tomato jam: In a medium saucepan over medium-high heat, add the tomatoes with their liquid. Utilizing clean hands, squash the tomatoes into small pieces. Include the brown sugar, salt, red pepper flakes and thyme sprigs and stir to integrate. Bring to a boil, stirring occasionally, 5 to 6 minutes. Decrease the heat to low and simmer, stirring sometimes, till the tomatoes have actually launched almost all of their liquid and the mix is extremely thick and has minimized down to 1 1/2 cups, about 1 hour and thirty minutes. Remove the thyme sprigs, move the jam to a bowl and refrigerate till cooled, about 1 hour.

For the rugelach dough: In the bowl of a stand mixer fitted with the paddle accessory, include the flour, Parmesan cheese, granulated sugar and salt. Add the butter, distributing it all over the top of the dry components, then dollop in the cream cheese. Mix on low speed until the dough is primarily mealy and there are still some large clumps of butter and cream cheese intact. With the mixer still running, include the egg yolks and continue mixing up until the dough comes together. Divide the dough in half and shape into 2 small rectangular shapes. Wrap each tightly in cling wrap and refrigerate for a minimum of 1 hour and approximately 2 days.

Arrange an oven rack in the middle position. Pre-heat the oven to 375 degrees F. Line 2 baking sheets with parchment.

Beat the staying entire egg in a small bowl with a splash of water for an egg wash. Roll out one dough on a gently floured surface area, dusting with flour as required to avoid it from sticking, until it is a large rectangular shape, 18 by 9 inches. Utilize an offset spatula to spread out half of the tomato jam over the dough in a thin even layer, leaving a 1-inch border along the long edge that is farthest from you. Brush the border with a thin layer of egg wash. Beginning on the long end closest to you, roll the dough into a long, tight log. Repeat with the second dough, remaining tomato jam and more of the egg wash. Brush the logs with a thin layer of egg wash, then sprinkle each with 1 tablespoon of everything bagel spices. Cut the logs into 1 1/2- inch slices and transfer to the baking sheets, spacing them 1 inch apart with the joint side down.

Bake each batch on the middle rack up until golden brown on top; begin checking at 20 minutes. Let them cool on the baking sheet for 5 minutes, then move to a cake rack to cool completely, about 1 hour. Fully cooled rugelach can be kept in an airtight container at space temperature for a number of days.

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Molly Yeh's Tomato Jam Rugelach|Lady Meets Farm|Food Network.