Side Pannel
Rugelach (Cookie)
Rugelach (Cookie)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Cookies
Ingredients List
- -------------------------------IRWIN JJGF65A-------------------------------
- CREAM CHEESE DOUGH FOR
- -RUGEL:
- 6 oz Cream cheese
- 1/2 lb Cold unsalted butter
- 2 c Flour
- 1/4 ts Salt
- 1/3 c Sour cream
- 1 ts Water ( optional )
Directions
FILLING
1/2 c Sugar
1 tb Cinnamon
1 c Walnuts, finely chopped
1/2 c Dark raisins, chopped
Cut cream cheese into tabls.size pieces and let soften at room
Temperature.cut butter into small pieces of about 1/2 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,
1/2 c Sugar
1 tb Cinnamon
1 c Walnuts, finely chopped
1/2 c Dark raisins, chopped
Cut cream cheese into tabls.size pieces and let soften at room
Temperature.cut butter into small pieces of about 1/2 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,
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