Rugelakh with pineapple filling

Ingredients:

• 1 cup of premium flour + extra for working with the dough
• 0.5 tsp salt + a pinch
• 110 g of cream cheese, room temperature
• 110 g unsalted butter, room temperature
• 0.5 cup + 2 tablespoons sweet coconut flakes
• 0.5 cups dried pineapple pieces
• 2 tablespoons of water
• 0.5 cup pineapple jam
• 1/4 cup golden raisins
• 0.5 tsp ground ginger
• 1 large egg, lightly beaten

Preparation:

1. In a medium bowl, combine the flour and 1/2 teaspoon of salt. In a large bowl, beat the cream cheese and butter with a mixer on medium speed until fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
2. Increase mixer speed to medium-high; add 1/2 cup coconut and mix well.
3. Divide the dough in half and place it on 2 pieces of plastic wrap; shape each piece of dough into a rectangle. Wrap and refrigerate for 1 hour.
4. On a lightly floured surface, roll each piece of dough into a 15x30 cm rectangle. Transfer to a baking sheet and refrigerate.
5. Microwave the dried pineapple with water until softened, 2 minutes. Transfer to a food processor and add the jam, raisins, ginger, and a pinch of salt. Blend until smooth.
6. Brush the dough rectangles with beaten egg. Spread the filling over the dough, leaving a 2.5 cm border from one of the long edges. Roll the dough toward the clean edge; press to seal and place the roll seam-side down.
7. Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons of coconut. Refrigerate for 30 minutes.
8. Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
9. Cut the rolls into 2.5 cm wide pieces and arrange them on baking sheets. Bake the rugelach until golden brown, 25-30 minutes. Let cool completely on the baking sheets.