| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Danish |
And, Danish, Pastries |
48 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
t |
Salt |
| 1 |
c |
Unsalted butter, cold-cut |
|
|
into bits |
| 6 |
oz |
Cream cheese, cut into bits |
| 1/3 |
c |
Sour cream |
| 1/2 |
c |
Sugar |
| 1 |
T |
Cinnamon |
| 1 |
c |
Walnuts, finely chopped |
| 1/2 |
c |
Raisins, finely chopped |
INSTRUCTIONS
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
chef's 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 <lss@COCONET.COM> Date: Sat,
7 Dec 1996 00:47:39 -0500
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”