Four star rugelach cinnamon twists

60 Servings

Ingredients

Quantity Ingredient
Bestor DFPF73A
1 pint Small curd cottage cheese, 4 % milkfat
2 cups Flour
⅛ teaspoon Salt
8 ounces Butter, chilled and cut into
Sl
½ cup Sugar
1 teaspoon Cinnamon
4 tablespoons Apricot jam, strained
1 cup Walnuts, finely chopped
2½ ounce Dried currants, (1/2 c) opt.
1 month.

Directions

COTTAGE CHEESE DOUGH

FILLING

1. Spoon cheese into a sieve over a bowl and allow it to drain for at least 2 hours. Using a rubber spatula, toss cheese occasionally. Remove 1 cup of the drained cheese for the dough.

2. Process flour and salt just to combine. Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix. Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.

3. Divide dough into quarters; shape each into a flat disk. Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 4. 350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.

5. Remove one dough package at a time from refrigerator. Set aside for 10 minutes before rolling on a lightly floured surface, roll into a 10 to 11" circle, ⅛" thick. With a small metal spatula, spread only 1 T jam very thinly over dough. Sprinkle with 2 T cinnamon-sugar, then with ¼ cup nuts and 2 T currants. With rolling pin, lightly roll to press filling ingredients into the dough.

6. Using a sharp knife, cut circle into 16 pie-shaped wedges; roll each one up, beginning at the wide end.

Place 1" apart, point down, on foil-lined sheet. Bake 15 to 20 minutes, or until golden brown. Toward the end of baking, if pastries are browning too much on the bottom from some of the jam oozing out, move them off the jam to a clean spot on the sheet. Cool 5 minutes, then, transfer rugelach to a wire rack to cool.

Can make Cinnamon Twists with same dough; combine ½ cup unsifted powdered sugar and ½ teasp cinnamon. Roll out ¼ of dough onto ¼ of mix,into an 11 x 12" rectangle, about ⅛" thick. As you roll, turn dough over and roll so that both sides are coated. Cut ½" wide strips, about 11" long. Hold each end and twist 3

Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:39:00 -0800

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