Quantcast
Channel: desserts Archives - Terry Odell
Viewing all articles
Browse latest Browse all 43

What’s Cooking Wednesday – Rugelach

0
0

Hanukkah night 3Today is the third day of Hanukkah, and my gift is a favorite family recipe for Rugelach, a cookie we enjoy during the holiday. I have fond memories of making these with my kids.

Rugelach

RugelachIngredients:
Pastry
:
2 sticks butter
8 oz. cream cheese
½ t salt
2 c flour

Instructions:
In a large bowl of electric mixer, cream butter & cream cheese until
completely blended & smooth. Beat in the salt and gradually add flour on
low speed. Wrap and refrigerate overnight. (I’ve even frozen the dough for weeks in advance.)

Filling:
½ c + 2 T sugar
1 T cinnamon
3 T melted butter (you might need more)
¾ c. dried currants (or raisins, but chop them down to currant size first)
1 ¼ c finely chopped walnuts.
Instructions:
Combine everything except the butter
Take a third of the dough and stick the rest back in the fridge.
Place 1 ball of dough on floured surface (I use a Tupperware pastry sheet). Roll into a circle about ⅛ inch thick.
Brush pastry with melted butter. Sprinkle with filling. Roll filling gently into pastry with rolling pin. Cut into wedges (I can usually get 16 from each circle of dough.)Roll each wedge, jelly roll fashion, rolling from the outside toward the point.
Then place each little roll, with the point down, 1 inch apart on a cookie
sheet. Curve them slightly – they’re supposed to be horn or crescent
shaped.
Pastries may be glazed with a mixture of 1 egg yolk and 1 tsp water before
baking. You can also sprinkle them with cinnamon sugar.
Bake at 350 for 20-30 minutes, until golden.

The post What’s Cooking Wednesday – Rugelach appeared first on Terry Odell.


Viewing all articles
Browse latest Browse all 43

Latest Images

Trending Articles





Latest Images