OVEN: 350 Grease baking sheets. DOUGH: In a food processor, pulse flour, salt, butter, cream cheese and sour cream til crumbly. Shape pastry into (4) equal- sized disks. Wrap; chill 2 hours or up to 2 days. In a cup, mix together sugar and cinnamon. Roll each pastry disk into a 9-inch round, keeping pastry chilled til rolled. Sprinkle rolled pastry with sugar mixture, walnuts and raisins, dividing ingredients equally among rounds. Press lightly into dough. With a chefs knife, cut each round into 12 wedges. Roll wedges tightly from outside edge to point (making sure filling is enclosed, as raisins will burn if exposed.) Place on baking sheets. Refrigerate rugelah while rolling each batch. Chill all rugelah 20 minutes. Bake 22 minutes or til lightly golden. Cool on wire racks. Store up to 4 days in airtight containers. Posted to EAT-L Digest 06 Dec 96 Recipe by: LSS Collection From: Linda Shapiro
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 3 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.6mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 10.3mg||0 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11g|
|Protein 0.7g||1 %|
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Calories per serving: 50
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