Rugelach (cookie)

36 Servings

Ingredients

Quantity Ingredient
CREAM CHEESE DOUGH FOR RUGEL:
6 ounces Cream cheese
½ pounds Cold unsalted butter
2 cups Flour
¼ teaspoon Salt
⅓ cup Sour cream
1 teaspoon Water ( optional )
½ cup Sugar
1 tablespoon Cinnamon
1 cup Walnuts, finely chopped
½ cup Dark raisins, chopped

Directions

IRWIN JJGF65A

FILLING

Cut cream cheese into tabls.size pieces and let soften at room Temperature.cut butter into small pieces of about ½ tabls.and keep Them cold until ready to use. Place flour,salt and butter in bowl of food processor and process with On/off turns until mixture resembles coarse meal.add cream cheese and Sour cream,distributing them evenly over mixture.process with on/off Turns until dough just holds together.add 1 teas.water if necessary. Wrap dough in plastic wrap,press together into a ball and flatten to a Disk.refrigerate four hours or up to two days. with the easy to handle Cream cheese dough,crescent shaped rugelach are a delight to prepare at Home.these are tender,flaky and not too sweet.you can make them ahead And freeze them before or after baking.

Handling of dough taken from barb day's recipe 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 minutes, 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 aare 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 fridge for a while, then continue. This recipe is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan. I have used various flavors of jam or preserves, Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:39:00 -0800

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