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Name: Rugalahs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 96
Cuisine: American
Ingredients: 1 lb Unsalted butter, cut into 1; 1 c Raspberry or apricot jam; 1 lb Cream cheese; 1 c Finely chopped hazelnuts or; 1 Egg; 1/2 c Coarse sugar or finely; 3 tb Cinnamon; 1 1/4 c Brown sugar packed; 4 c Flour; 2 tb Unsweetened cocoa powder; 1/2 ts Salt

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INGREDIENTS

1 lb Unsalted butter, cut into 1
1 c Raspberry or apricot jam
1 lb Cream cheese
1 c Finely chopped hazelnuts or
1 Egg
1/2 c Coarse sugar or finely
3 tb Cinnamon
1 1/4 c Brown sugar ; packed
4 c Flour
2 tb Unsweetened cocoa powder
1/2 ts Salt

Servings

INSTRUCTIONS

Although this recipe can be halves, its worth making mounds of these melt in your mouth cinnamon crescents, since they freeze perfectly and thaw quickly. Rugalahs can be frozen either baked or unbaked. To bake frozen rugalahs, allow an extra five minutes cooking time. In large bowl, using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse bread crumbs. Cut in cream cheese until dough feels moist. Knead dough until you can gather into large ball. Divided into 8 pieces. Wrap individually and refrigerate at least 1 hour or overnight. (Let dough stand at room temperature for about 15 minutes before rolling) In medium bowl combine brown sugar, cinnamon and cocoa. Stir in hazelnuts. Set aside until ready to use. On lightly floured surface, roll each piece of dough into circle 10 inches in diameter. Spread about 2 tbsp jam over each circle; sprinkle with some brown sugar mixture. Cut circle into 10-12 equal wedges. Roll up each one from outside, curving slightly to form crescent. Place about 2 inches apart on greased or parchment lined baking sheet. Repeat with remaining peices of dough. Beat together egg and salt and brush it onto each cookie. Sprinkle with coarse sugar or nuts. Bake in 350 F oven for 20-25 minutes or until golden. Makes 96 crescents. Origin: Canadian Living, December 1987. Shared by: Sharon Stevens

NOTES

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Rugalahs

1 lb Unsalted butter, cut into 1
1 c Raspberry or apricot jam
1 lb Cream cheese
1 c Finely chopped hazelnuts or
1 Egg
1/2 c Coarse sugar or finely
3 tb Cinnamon
1 1/4 c Brown sugar packed
4 c Flour
2 tb Unsweetened cocoa powder
1/2 ts Salt

Although this recipe can be halves, its worth making mounds of these melt  in your mouth cinnamon crescents, since they freeze perfectly and thaw  quickly. Rugalahs can be frozen either baked or unbaked. To bake frozen  rugalahs, allow an extra five minutes cooking time.    In large bowl, using pastry blender or 2 knives, cut butter into flour  until mixture resembles coarse bread crumbs. Cut in cream cheese until  dough feels moist. Knead dough until you can gather into large ball.  Divided into 8 pieces. Wrap individually and refrigerate at least 1 hour or  overnight. (Let dough stand at room temperature for about 15 minutes before  rolling)  In medium bowl combine brown sugar, cinnamon and cocoa. Stir in  hazelnuts.  Set aside until ready to use. On lightly floured surface, roll  each piece of dough into circle 10 inches in diameter. Spread about 2 tbsp  jam over each circle; sprinkle with some brown sugar mixture. Cut circle  into 10-12 equal wedges. Roll up each one from outside, curving slightly to  form crescent.  Place about 2 inches apart on greased or parchment lined  baking sheet.  Repeat with remaining peices of dough. Beat together egg and  salt and brush it onto each cookie. Sprinkle with coarse sugar or nuts.  Bake in 350 F oven for 20-25 minutes or until golden. Makes 96 crescents.    Origin: Canadian Living, December 1987. Shared by: Sharon Stevens

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 96 Servings

Calories: 292
Calories from Fat: 234 (80%)

Amt Per Serving		% DV

	Total Fat 26g	35 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 1.1g
Cholesterol 85.4mg		26 %
Sodium 244.2mg		8 %
Potassium 117.9mg		3 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 9.9g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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