Ingredients
-
-
2
-
1/2
-
1/2
-
1
-
4
-
-
1/3
-
1/2
-
1
-
1/2
-
1/2
-
-
1
-
2
Directions
Rugalach or Rugelach,This is a version of rugalach that I found years ago in Chatelaine magazine. I find that if you follow the directions exactly, the dough turns out perfect every time.,We really enjoyed these. I actually found the dough a little easier to work with than some other rugelach doughs. It was a bit crumbly at first, but easily pressed together. Be careful when they come out of the oven; hot jam is like napalm. Thanks for posting!
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Steps
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1
Done
|
In a Medium-Size Bowl, Blend the Flour, Icing Sugar and Salt, Using a Fork. |
|
2
Done
|
Cut the Butter and Cream Cheese Into 1-Inch Cubes. |
|
3
Done
|
With a Pastry Blender, Cut the Butter and Cream Cheese Into the Flour Mixture Until the Dough Is the Consistency of Small Peas. |
|
4
Done
|
Then, Work the Dough With Your Hands Until It Has a Coarse Meal Texture. |
|
5
Done
|
Press the Dough Into a Ball. |
|
6
Done
|
If the Dough Is Too Soft to Roll, Wrap and Refrigerate For at Least an Hour. |
|
7
Done
|
Preheat the Oven to 350 Degrees F. |
|
8
Done
|
Using a Fork, Stir the Sugar and Cinnamon Together. |
|
9
Done
|
Divide the Dough Into Four Pieces. |
|
10
Done
|
on a Lightly Floured Board, Using a Floured Rolling Pin, Roll 1 Piece Into a 12-Inch Circle, Approximately 1/8-Inch Thick. |
|
11
Done
|
Sprinkle Half of the Sugar Mixture Over the Circle, Then Sprinkle With 1/4 Cup Each of the Nuts and Raisins. |
|
12
Done
|
Alternatively, You Can Spread Half of the Jam Over the Circle and Sprinkle With 1/4 Cup Nuts. |
|
13
Done
|
Repeat With the 3 Remaining Pieces of Dough. |
|
14
Done
|
Cut Each Circle Into 16 Wedges. |
|
15
Done
|
Roll Up the Wedges, Starting at the Wide End. |
