INGREDIENTS

INSTRUCTIONS

CREAM CHEESE DOUGH
FILLING
Cut cream cheese into tablespoon-size pieces and let soften at room
temperature. Cut butter into small pieces of about 1/2 tbsp. and keep cold
until ready to use.
In a food processor, combine flour, salt and butter. Process with on/off
turns until mixture resembles coarse meal. Add cream cheese and sour cream,
distributing them fairly evenly over mixture. Process with on/off turns
until dough just holds together. Add 1 teaspoon water if necessary.
Wrap dough, press into a ball, and flatten to a disc. Refrigerate 4 hours
or up to 2 days. Lightly butter 2 or 3 baking sheets. Mix sugar and for
filling.
Divide dough into 4 pieces. Press 1/4 of dough to a round, then flatten it.
Roll it to a 9-inch circle about 1/8-thick. Sprinkle 1/4 of sugar-cinnamon
mixture (about 2 tbsp.) all over circle, then sprinkle 1/4 of nuts and 1/4
of raisins around outer edge of circle. Press with rolling pin so they
adhere to dough.
Using a heavy knife, cut circle in 12 wedges, making each cut with a sharp
movement of heel of knife. Roll up dough tightly from wide end to point; be
sure filling is enclosed, since raisins can burn if exposed. Repeat process
with other 3 piece of dough.
Put cookies on baking sheets, with points of triangles facing down, spacing
them about 1 inch apart. Refrigerate while shaping more cookies.
Refrigerate all at least 20 minutes before baking. (unbaked cookies can be
frozen).
Preheat oven to 350 degrees. Bake cookies 22 to 25 minutes, or until light
golden. Cool on racks.
Yields: 48 small cookies Source: Faye Levy's International Jewish Cookbook,
Warner Books, calls for walnuts. Pecans may be substituted. MM formatted by
Mary Wilson, BWVB02B.
Posted to JEWISH-FOOD digest V96 #097
From: Nancy Berry <nlberry@prodigy.net>
Date: Sat, 07 Dec 1996 09:39:00 -0800

A Message from our Provider:

“Jesus: the human face of God”