Rugelach (kipfel) Cream Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese at room |
| temperature | ||
| 8 | oz | Sweet butter at room |
| temperature | ||
| 2 | c | All purpose flour |
INSTRUCTIONS
FROM THE KITCHEN OF BARBARA WASSER Cookie sheet (lined with parchment) - oven temperature 375 F Mixing and baking instructions: In the bowl of an electric mixer, whip the cream cheese and butter until fluffy. Gradually add the flour until well combined. Wrap dough in plastic wrap and refrigerate overnight. Roll piece of dough into a six inch circle, cut into triangles and fill with one teaspoon of favorite filling and roll up. These could include: apricot preserves & white raisins, cinnamon and sugar & white raisins, brown sugar & nuts, nuts can be added to any filling. Place on parchment lined cookie sheet and bake for 10-12 minutes until nicely browned. Cool slightly and then remove from cookie tins to cool thoroughly. May be frozen or store in cookie tins. 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 (calculated from recipe ingredients)
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Calories: 2767
Calories From Fat: 1277
Total Fat: 147.5g
Cholesterol: 290.3mg
Sodium: 758mg
Potassium: 1408.3mg
Carbohydrates: 343.8g
Fiber: 20.1g
Sugar: 8g
Protein: 48.8g