Rugelach
1/2 pound unsalted butter 8 ounces cream cheese softened 2 cups flour -- all purpose
2/2 cup sugar
3/2 cup seedless raisins -- or currants 1 teaspoon cinnamon 1 cup almonds -- ground/or other nuts
4/4 cup sugar -- for topping
5/2 cup almonds ground
6/2 cup jam -- Strawberry or other jam
7/4 cup sugar -- for topping
Cream the butter and cream cheese together. Beat in the flour, a little at a time. Knead the dough
lightly until all the flour is incorporated. Refrigerate at least 1 hour. Divide the dough into two
portions. Prepare one of the fillings by combining the ingredients except the sugar for the topping,
and set aside. Preheat the oven to 350 degrees. Roll out a portion of the dough in a circle about
1/16" thick. With a knife or pastry wheel, cut the pastry into 16 pie- shaped wedges. If the dough
is sticky, dust it with a little flour. Sprinkle or spread the filling on the wedge. Beginning at
the wide edge, roll the dough up toward the point. Place on an ungreased cookie sheet and carefully
sprinkle with a tiny bit of the reserved sugar. Repeat with the remaining dough and filling. Bake 15
to 18 mins, or until golden.Notes: The dough for this cookie will literally melt in your hands if
not worked very quickly, and kept as cold as possible! I freeze a marble pastry board before I begin
to make these and use a marble pin for rolling the dough. If you do not have this equipment, ice
down the area you are going to work on. When rolling the dough, it is wise to place a sheet of waxed
paper over the board. If the dough gets too sticky to work, put it back in the refrigerator for a
while, then continue. Yields: 32 Traditionally served during the Jewish holidays.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗