Strawberry-Rhubarb Rugelach with Oatmeal Streusel Recipe | James Beard Foundation

Name: Strawberry-Rhubarb Rugelach with Oatmeal Streusel Recipe | James Beard Foundation
Ingredients: Oatmeal Streusel (makes 4 cups):; 3/4 cup (6 ounces) cold, unsalted butter, cubed; 3/4 cup firmly packed light brown sugar; 1 1/4 cups unbleached all-purpose flour; 3/4 cup old-fashioned oats 1 teaspoon kosher salt; 1 vanilla bean, split lengthwise, seeds only; Vanilla Sugar:; 1 vanilla pod; 1 cup granulated sugar; Preserves:; 2 cups finely diced rhubarb (approximately 2 large stalks); 1 pound washed, hulled, and dried strawberries, finely diced; 3/4 cup granulated sugar; 1 tablespoon freshly squeezed orange juice; Classic Cream Cheese Dough (makes two 13 x 18-inch sheets of dough):; 1 cup (8 ounces) unsalted butter, at room temperature; 8 ounces cream cheese, at room temperature; 1/3 cup plus 1 tablespoon granulated sugar; 1 teaspoon pure vanilla extract; 2 cups unbleached all-purpose flour; 1 teaspoon kosher salt 1 teaspoon sea salt flakes; Cookies:; 1 recipe Classic Cream Cheese Dough (see above), divided in half and chilled; 2 cups Oatmeal Streusel (see above); 1 extra-large egg white, lightly beaten; 1/4 cup vanilla sugar (see above) or granulated sugar

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“This recipe is a fruit crisp disguised as rugelach,” explains Mindy Segal. “I slather cream cheese dough with the strawberry rhubarb preserves and then dust

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