Rugelach

* Exported from MasterCook *

Rugelach

Recipe By : Sundays at the Moosewood Restaurant
Serving Size : 1 Preparation Time :0:00
Categories : Cookies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1 cup unsalted butter -- softened
6 ounces cream cheese -- softened
2 3/4 cups unbleached white flour
1/4 teaspoon salt
Raisin filling:
1/2 cup sugar
2/3 cup finely chopped raisins
1/2 cup finely chopped walnuts
2 teaspoons cinnamon
Chocolate Chip filling:
3/4 cup semi-sweet mini chocolate pieces
3/4 cup finely chopped walnuts
1/2 cup sugar
1 tablespoon unsweetened powdered cocoa
1/2 teaspoon cinnamon
Glaze:
1 egg yolk -- beaten
1/4 cup water
1/4 cup sugar

For the pastry, in a large mixing bowl, cream the butter and cream cheese
until light and fluffy. Add the flour and the salt and knead the dough
lightly until well mixed. Wrap the dough in waxed paper or plastic and
chill for at least 2 hours.

Meanwhile, prepare the filling of your choice by combining all the
ingredients. Set aside.

When the dough has chilled for a couple of hours and you're ready to bake
the rugelach, divide the dough into 9 equal pieces. Work with one piece
at a time and keep the rest refrigerated. Roll each piece of dough into
an 8-inch circle. Sprinkle the dough all over with about one-ninth of the
filling. Gently press the filling into the pastry. Cut the circle into 8
pie-shaped wedges. Starting at the base of each wedge, roll to the point
to form little horn-shaped pastries. Place each rugelach, point side
down, on an unoiled baking sheet. Continue with the rest of the dough.
When you have almost finished forming all the rugelach, preheat the oven
to 375 degrees F.

Combine the egg yolk with the water. Brush the tops with the beaten egg
yolk mixture and sprinkle with sugar. Bake for 15 minutes or until golden
brown.

Note: This is a very soft dough. For easier handling, roll the dough out
on a piece of waxed paper.


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