This incredibly juicy and delicious raspberry rugelach is a twist on the classic cookie.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon clarified butter
- 1 ⅓ pounds quinces – peeled, cored, and cut into wedges
- ½ cup all-purpose flour
- 1 tablespoon white sugar
- 1 pinch salt
- ½ cup dark beer
- 1 dash vanilla extract
- 2 teaspoons finely grated fresh lemon zest
- 3 tablespoons coconut oil, or as needed
- 3 tablespoons demerara sugar
Instructions
- Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
- Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
- Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 33 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I tried this but did not have beer so I used Rum 🙂 It came out pretty good. I actually squeezed the lemon in the mixture instead of zesting. It came out pretty sweet and yummy. Tasted like cooked pears I guess and seems like it would really go well with vanilla ice cream.