Ingredients
-
1
-
2
-
1/2
-
1/4
-
1
-
1/3
-
1 2/3
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Rugelach, Another East European recipe from the internet that was reworked slightly, to be included when I participate in the 4th Zaar World Tour! Preparation time does not include time for dough to chill!, great dough and easy to work with, I felt that mabey it needed a teaspoon of sugar in the dough for a little extra zip, used salted butter as that is all I had at the time, I refrigerated the dough overnight and allowed it to sit out on the counter for 30 minutes before rolling out, thanks for sharing Syd!
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Steps
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1
Done
|
Mix Cream Cheese, Flour & Butter, Then Divide Into 4 Balls & Wrap Inaluminum Foil ~ Refrigerate at Least 6 Hours. |
|
2
Done
|
When Ready to Work the Dough, Preheat Oven to 375 Degrees F (or 190 Degrees C) & Lightly Grease & Flour a Cookie Sheet (or Enough to Bake 24 Rugelach). |
|
3
Done
|
Roll Out Each Ball to 1/4" (or 6mm) Thickness & About 10" (25 Cm) in Diameter or More. |
|
4
Done
|
Cut Each Circle Into 10-12 Wedges, Then Spread Wedges Thinly With Jam. |
|
5
Done
|
Mix Together Cinnamon, Sugar, Raisins & Walnuts, Then Spread This Mixture Over the Jam on Each Wedge. |
|
6
Done
|
Mix Together 1 Tablespoon Each of Sugar & Cinnamon & Set Aside. |
|
7
Done
|
Roll Each Wedge Gently, Starting at the Wide Part & Ending at the Point. |
|
8
Done
|
Place Each Rolled Wedge on Prepared Cookie Sheet(s), & Sprinkle Lightly With Sugar/Cinnamon Mix. |
|
9
Done
|
Bake 30 Minutes or Untl Golden Brown, Then Cool Before Serving. |
