Ice Cream Dough Rugelach Pastries Recipe

How to make it

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• 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. )