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Name: Rugelach (Cream Cheese Dough)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 1/4 c Sugar (to taste) (up to 1/2); 1 c White raisins; 1/2 lb Butter; Additional flour; Confectioners sugar; 1 ts Ground cinnamon (up to; 1 ts Water -and-; 1 Egg beaten with:; 1/2 lb Cream cheese; Following mixed 1/2 and 1/2:; 10 Dried apricots (up to 12); 1 ts Ground cinnamon; 4 tb Heavy cream or two egg yolks; 1/2 c Granulated sugar mixed with:; 1 c Walnuts (chopped fine); 4 c Unbleached flour; 1 Jar (10 ounce) of apricot

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INGREDIENTS

1/4 c Sugar (to taste) (up to 1/2)
1 c White raisins
1/2 lb Butter
WASH
Additional flour
Confectioners sugar
1 ts Ground cinnamon (up to
1 ts Water -and-
1 Egg beaten with:
1/2 lb Cream cheese
Following mixed 1/2 and 1/2:
10 Dried apricots (up to 12)
1 ts Ground cinnamon
ROLLING MATERIAL
FILLING
4 tb Heavy cream or two egg yolks
1/2 c Granulated sugar mixed with:
1 c Walnuts (chopped fine)
4 c Unbleached flour
DOUGH
1 Jar (10 ounce) of apricot

Servings

INSTRUCTIONS

FROM THE KITCHEN OF BARBARA WASSER Cookie sheet lined with parchment - oven temperature 350 F MIXING AND BAKING INSTRUCTIONS: In the work bowl of a food processor (half at a time in the processor), cream the butter with the cream cheese. Gradually add the flour and mix with on/off pulse until the mixture resembles fine corn meal (like you do for pie crust.) Add just enough cream to make a ball--dont overbeat. Form the dough into a ball, wrap in plastic and refrigerate 15 minutes to work immediately or overnight. If overnight than allow to come to room temperture (about 3 hours) before rolling into cookies. Dough may also be made in electric mixer. Meanwhile prepare the filling. Place dried apricots in a small saucepan and cover with water, bring to a boil and simmer for ten minutes. Allow to cool and absorb as much water as possible. Drain excess liquid. In the workbowl of the food processor, chop the softened dried apricots and the apricot preserves, add sugar and mix well. Fold in raisins and chopped walnuts. Roll and Fill the Rugelach: Take one eighth of the dough and roll out thinner than, but like a pie crust using, a mixture of flour and confectioners sugar to prevent sticking. Cut into triangles, sprinkle with cinnamon & sugar mixture then place a small protion of filling at the base and roll up, place point down on a cookie sheet lined with parchment paper and brush with glaze. Bake 20 - 25 minutes (until brown) turning and rotating pans halfway through the baking time. Transfer to cooling racks after a couple of minutes, store in plastic containers. Before serving sprinkle with confectioners sugar. May be frozen. Yield about 100 pieces. Posted to JEWISH-FOOD digest V96 #098 From: swass@global2000.net (Barbara & Steve Wasser) Date: Sat, 7 Dec 1996 16:36:43 -0500

NOTES

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Rugelach (Cream Cheese Dough)

1/4 c Sugar (to taste) (up to 1/2)
1 c White raisins
1/2 lb Butter
 WASH
 Additional flour
 Confectioners sugar
1 ts Ground cinnamon (up to
1 ts Water -and-
1 Egg beaten with:
1/2 lb Cream cheese
 Following mixed 1/2 and 1/2:
10 Dried apricots (up to 12)
1 ts Ground cinnamon
 ROLLING MATERIAL
 FILLING
4 tb Heavy cream or two egg yolks
1/2 c Granulated sugar mixed with:
1 c Walnuts (chopped fine)
4 c Unbleached flour
 DOUGH
1 Jar (10 ounce) of apricot

FROM THE KITCHEN OF BARBARA WASSER    Cookie sheet lined with parchment - oven temperature 350 F    MIXING AND BAKING INSTRUCTIONS: In the work bowl of a food processor (half  at a time in the processor), cream the butter with the cream cheese.  Gradually add the flour and mix with on/off pulse until the mixture  resembles fine corn meal (like you do for pie crust.) Add just enough cream  to make a ball--dont overbeat. Form the dough into a ball, wrap in plastic  and refrigerate 15 minutes to work immediately or overnight. If overnight  than allow to come to room temperture (about 3 hours) before rolling into  cookies. Dough may also be made in electric mixer.    Meanwhile prepare the filling. Place dried apricots in a small saucepan and  cover with water, bring to a boil and simmer for ten minutes. Allow to cool  and absorb as much water as possible. Drain excess liquid. In the workbowl  of the food processor, chop the softened dried apricots and the apricot  preserves, add sugar and mix well. Fold in raisins and chopped walnuts.    Roll and Fill the Rugelach: Take one eighth of the dough and roll out  thinner than, but like a pie crust using, a mixture of flour and  confectioners sugar to prevent sticking. Cut into triangles, sprinkle with  cinnamon & sugar mixture then place a small protion of filling at the base  and roll up, place point down on a cookie sheet lined with parchment paper  and brush with glaze. Bake 20 - 25 minutes (until brown) turning and  rotating pans halfway through the baking time. Transfer to cooling racks  after a couple of minutes, store in plastic containers. Before serving  sprinkle with confectioners sugar. May be frozen. Yield about 100 pieces.    Posted to JEWISH-FOOD digest V96 #098    From: swass@global2000.net (Barbara & Steve Wasser)    Date: Sat, 7 Dec 1996 16:36:43 -0500

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 100 Servings

Calories: 180
Calories from Fat: 145 (81%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.7g
Cholesterol 49.7mg		15 %
Sodium 142.9mg		5 %
Potassium 67.5mg		2 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.6g
Protein 2.8g		4 %
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: 180

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