Walnut and Cinnamon Rugelach
From caramia 16 years agoIngredients
- Cottage-cheese Dough shopping list
- 1 container(s) (8 ounces) creamed cottage cheese shopping list
- 1 cup(s) (2 sticks) margarine or butter shopping list
- 2 cup(s) all-purpose flour shopping list
- walnut Filling shopping list
- 3/4 cup(s) packed brown sugar shopping list
- 3/4 cup(s) walnuts, finely chopped shopping list
- 3/4 teaspoon(s) ground cinnamon shopping list
- 2 tablespoon(s) margarine or butter, melted shopping list
- 1 large egg yolk shopping list
How to make it
- Prepare Cottage-Cheese Dough: In food processor with knife blade attached, blend cottage cheese, margarine or butter, and flour just until combined and dough begins to come away from side of bowl. Divide dough into 3 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate until ready to use.
- Prepare Walnut Filling: In medium bowl, combine brown sugar, walnuts, and cinnamon.
- Preheat oven to 400 degrees F. Line large cookie sheet with foil; grease foil.
- On lightly floured surface, with floured rolling pin, roll 1 piece of dough into 12-inch round. Brush dough with some melted margarine or butter. Spread dough with one-third filling; gently press onto dough. With pastry wheel or sharp knife, cut dough into 16 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place rugelach on cookie sheet, point side down, about 1/2 inch apart.
- In cup, beat egg yolk with 1 tablespoon water; use to brush top of each rugelach. Bake rugelach 20 to 22 minutes, until golden. Immediately remove rugelach to wire rack to cool.
- Repeat with remaining dough, melted margarine or butter, filling, and yolk mixture. Store rugelach in tightly covered container up to 1 week.
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