Ingredients
-
1
-
8
-
2
-
2
-
1
-
1
-
-
-
1
-
1/2
-
-
-
-
-
Directions
Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken,One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these “Butterhorns”, an aunt on the other side called her version “Schnecken” and I have seen versions of this also under “Rugelach” or “Rululach”. It really does not matter what they are called, they are AWESOME!!!! (Chill time not included),I fell in love with all kinds of Austrian pastries while traveling in Austria and dining at Vienna’s Demel. I made these cookies as one of my Christmas gifts for my dad last year. Since my dad has a nut allergy, I substituted toasted sesame seeds for the walnuts or pecans. The dough bakes to be light and flaky while the cinnamon, brown sugar filling melts and caramelizes developing a surprisingly deep, delicious taste. My father actually mistook the filling for date spread or fig jam because of its intensely fragrant flavor. Thank you, Karen=^..^=, for this beautiful Eastern European delight!
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Steps
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1
Done
|
Cream Butter, Cream Cheese, and Sugar Until Soft. |
|
2
Done
|
Sift in the Flour and Mix to Make a Soft Dough. |
|
3
Done
|
Divide Dough Into 4 Equal Balls, Flatten Each One and Wrap in Wax Paper. |
|
4
Done
|
Refrigerate For at Least 30 Minutes. |
|
5
Done
|
Make the Filling by Mixing All Ingredients in a Small Bowl. |
|
6
Done
|
Preheat Oven to 375*. |
|
7
Done
|
Working With One Disk of Dough at a Time, Roll Thinly on a Lightly Floured Surface Into a Circle, About 9" in Diameter. |
|
8
Done
|
Brush the Surface With the Egg White Glaze and Sprinkle the Dough With 1/4 of the Filling. |
|
9
Done
|
Slice the Dough With a Sharp Knife or Pizza Cutter Into Quarters and Then Each Quarter Into 4 Equal Sections, to Form 16 Triangles. |
|
10
Done
|
Starting from the Base of Each Triangle, Roll Up to Form Spirals. |
