INGREDIENTS

INSTRUCTIONS

           RUGEL:
Cut cream cheese into tabls.size pieces and let soften at room
Temperature.cut butter into small pieces of about 1/2 tabls.and keep
Them cold until ready to use. Place flour,salt and butter in bowl of
food processor and process with On/off turns until mixture resembles
coarse meal.add cream cheese and Sour cream,distributing them evenly
over mixture.process with on/off Turns until dough just holds
together.add 1 teas.water if necessary. Wrap dough in plastic
wrap,press together into a ball and flatten to a Disk.refrigerate  four
hours or up to two days. with the easy to handle Cream cheese
dough,crescent shaped rugelach are a delight to prepare at Home.these
are tender,flaky and not too sweet.you can make them ahead And freeze
them before or after baking.  Handling of dough taken from barb day's
recipe roll out a portion of  the dough in a circle about 1/16" thick.
With a knife or pastry  wheel, cut the pastry into 16 pie-shaped
wedges. If the dough is  sticky, dust it with a little flour. Sprinkle
or spread the filling  on the wedge. Beginning at the wide edge, roll
the dough up toward  the point. Place on an ungreased cookie sheet and
carefully sprinkle  with a tiny bit of the reserved sugar. Repeat with
the remaining  dough and filling. Bake 15 to 18 minutes, or until
golden Notes: The  dough for this cookie will literally melt in your
hands if not worked  very quickly, and kept as cold as possible! I
freeze a marble pastry  board before I begin to make these and use a
marble pin for rolling  the dough. If you do not have this equipment,
ice down the area you  aare going to work on. When rolling the dough,
it is wise to place a  sheet of waxed paper over the board. If the
dough gets too sticky to  work, put it back in the fridge for a while,
then continue. This  recipe is basically the recipe in The Jewish
Holiday Kitchen, by Joan  Nathan. I have used various flavors of jam or
preserves, Posted to  JEWISH-FOOD digest V96 #097  From: Nancy Berry
<nlberry@prodigy.net>  Date: Sat, 07 Dec 1996 09:39:00 -0800

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 85
Calories From Fat: 36
Total Fat: 4.2g
Cholesterol: 6.3mg
Sodium: 33.5mg
Potassium: 49.4mg
Carbohydrates: 10.8g
Fiber: <1g
Sugar: 4.5g
Protein: 1.6g