INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
WASH
ROLLING MATERIAL
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--don't 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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