Rugelach(Cookie)

* Exported from MasterCook II *

Rugelach (Cookie)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts Cookies
Jewish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
IRWIN JJGF65A
-----CREAM CHEESE DOUGH FOR RUGEL-----
6 ounces CREAM CHEESE
1/2 pound COLD UNSALTED BUTTER
2 cups FLOUR
1/4 teaspoon SALT
1/3 cup SOUR CREAM
1 teaspoon WATER ( OPTIONAL ) OVE
-----FILLING-----
1/2 cup SUGAR
1 tablespoon CINNAMON
1 cup WALNUTS -- FINELY CHOPPED
1/2 cup DARK RAISINS -- CHOPPED.

CUT CREAM CHEESE INTO TABLS.SIZE PIECES AND LET SOFTEN AT ROOM
TEMPERATURE.CUT BUTTER INTO SMALL PIECES OF ABOUT 1/2 TABLS.AND KEEP
THEM COLD UNTIL READY TO USE.
PLACE FLOUR,SALT AND BUTTER IN BOWL OF FOOD PROCESSOR AND PROCESS WITH
ON/OFF TURNS UNTIL MIXTURE RESEMBLES COARSE MEAL.ADD CREAM CHEESE AND
SOUR CREAM,DISTRIBUTING THEM EVENLY OVER MIXTURE.PROCESS WITH ON/OFF
TURNS UNTIL DOUGH JUST HOLDS TOGETHER.ADD 1 TEAS.WATER IF NECESSARY.
WRAP DOUGH IN PLASTIC WRAP,PRESS TOGETHER INTO A BALL AND FLATTEN TO A
DISK.REFRIGERATE FOUR HOURS OR UP TO TWO DAYS. WITH THE EASY TO HANDLE
CREAM CHEESE DOUGH,CRESCENT SHAPED RUGELACH ARE A DELIGHT TO PREPARE AT
HOME.THESE ARE TENDER,FLAKY AND NOT TOO SWEET.YOU CAN MAKE THEM AHEAD
AND FREEZE THEM BEFORE OR AFTER BAKING.

HANDLING OF DOUGH TAKEN FROM BARB DAY'S RECIPE Roll out a portion of
the dough in a circle about 1/16" thick. With a knife or pastry wheel,
cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust
it with a little flour. Sprinkle or spread the filling on the wedge.
Beginning at the wide edge, roll the dough up toward the point. Place on
an ungreased cookie sheet and carefully sprinkle with a tiny bit of the
reserved sugar. Repeat with the remaining dough and filling. Bake 15 to
18 minutes, or until golden
Notes: The dough for this cookie will literally melt in your hands if
not worked very quickly, and kept as cold as possible! I freeze a marble
pastry board before I begin to make these and use a marble pin for
rolling the dough. If you do not have this equipment, ice down the area
you aare going to work on. When rolling the dough, it is wise to place a
sheet of waxed paper over the board. If the dough gets too sticky to
work, put it back in the fridge for a while, then continue. This recipe
is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan. I
have used various flavors of jam or preserves,

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