Rugelach
<< Rugelach are irresistable little cream cheese pastry cookies that are popular during Chanukah and all year long. If desired, prepare them ahead of time and freeze for later use. This easy dessert recipe is not difficult if you read over the recipe ahead of time and follow the instructions. The dough is simple to work with and the cookies/pastries need not be perfect - believe me, nobody will care! Dough Ingredients:
Preheat oven to 350 degrees F. Grease or line two baking sheets with parchment paper. Using an electric mixer, cream together butter, cream cheese and sugar in a large bowl at medium speed. Add flour and mix only until incorporated. Remove dough to a floured surface. Roll it into a large ball and cut into quarters. Shape each quarter into a disc, pounding it down with your hands. Wrap each disc in plastic wrap and chill for an hour or two before rolling out. Combine raisins, walnuts and cinnamon in a bowl. On a lightly floured surface, roll out dough into a circle that is about 1/8" thick. The larger the circle, the larger the rugelach - a 9-10" circle is easy to work with. Spread jam over entire circle, leaving very thin border around the edge. Sprinkle raisin walnut filling over top of jam but do not make filling too dense. Cut filled disc into wedges like a pie. Do not make pieces too large. Use a pizza slicer for easy cutting. Starting at wide end of each piece, roll up each triangle tightly. At this point, you can freeze the uncooked rugelach for later use. Place each piece seam side down on prepared baking sheet. Brush each pastry with beaten egg. Sprinkle with sugar and cinnamon if desired. Bake in centre of oven for 20-25 minutes or until golden brown. Let rugelach cool and store in an airtight container. Makes: 3 1/2 - 4 dozen Please send your favorite baking recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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