Sprouted Praline Rugelach
Pies & Pastries
organic or raw cream cheese, softened
raw or organic butter, softened
vanilla extract, divided
sea salt, divided
sprouted white wheat or sorghum (g-f) flour
raw or organic butter, melted and cooled
cane or maple syrup
heavy raw or organic cream
finely chopped pecans or walnuts, toasted
large organic or pastured egg, lightly beaten
Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy.
Gradually add flour, blending well.
Divide dough into 4 equal portions flattening each into a disc.
Wrap in plastic wrap and chill at least 2 hours.
Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too).
Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
Preheat oven to 350 degrees.
Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
Cool cookies on baking sheets 10 minutes. Transfer to wire racks.