Recipe

Ice Cream Dough Rugelach Pastries Recipe

	Midgelet / All my dishes 1 year, 8 months ago Interesting recipe, actually came out very tasty with the ice cream in the dough - looks very pretty with cherry red filling peeking out from the powdered sugar. Prep:10m Cook:30m Servings:12	Midgelet
	rugelach cookies pastries

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Ingredients

2 stick cold butter ( not margarine )

4 cups all purpose flour

2 cups good quality vanilla ice cream softened

1, 12 oz can of Solo brand cherry or raspberry pastry filling

granulated sugar

finely chopped nuts

cinnamon if desired

powdered sugar

Directions

Cut cold butter into flour until coarse crumbs.Stir in softened ice cream to make a ( sticky ) dough.

Form into a ball and score into 4 parts.

Place in a plastic bag and chill several hours or overnight.

Cut into 4 portions.

On a sugared surface , pat out and then roll out with rolling pin to a thin circle, sprinkling sugar over/under the dough as you roll.

Dough will be more pliable as you work with it.

Spread the dough circle with 1/4 of the canned pastry filling. Add some sprinkles of nuts and cinnamon if desired.

Cut dough circle into 4 sections and then each section into 3 or 4 more.

Roll up from the wide end to the center to form a horn shape.

Place pastries on well seasoned baking sheet

or Silpat lined baking sheet.

Bake middle oven rack, 350F 12 to 15 minutes or pastries lightly browned on bottom.

Carefully remove and place on cooling rack.

When completely cold, roll in powdered sugar.

Freezes well. Makes a few dozen.

P.S. don't bother trying them while they are warm, . They taste totally

different when cold and taste better with age!

Note: Use canned pastry filling as it will not burn. Do not substitute any jam, preserves or jelly for the filling or you will have a mess in your oven.

Yield depends on how many sections you cut.

My experience was that I needed more filling for the entire recipe and so I used some canned raspberry pastry filling too.

Probably other pastry fillings would be good too ( i.e apricot, poppyseed etc. )

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