Holiday: Classic Rugelach
Source of Recipe
Mimi
List of Ingredients
8 oz. cream cheese softened
2 sticks unsalted butter softened
2 cups unbleached all-purpose flour
Apricot, Chocolate or Cinnamon-Sugar Filling (recipes follow)
powdered sugar
Recipe
Cream butter and cream cheese at low speed for 2 minutes. Add flour until a very soft dough forms, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350 and line 2 cookie sheets with parchment. Mix filling of choice. Divide the dough into 4 balls and roll each ball out into 4 circles about 1/8 inch thick and 9 inches in diameter. Spread the desired filling over the dough. If using the cinnamon sugar filling, brush melted butter on the dough, then add the combined sugar and cinnamon.
Using a dull knife, cut each circle into 16 pie shaped wedges that are about 2 inches wide at the circle's circumference. Roll each wedge up from the wide side to the center. Place rugelach on cookie sheets and bake for 25 minutes or until golden brown. Remove to cool on racks. Sprinkle apricot and choclate rugelach with powdered sugar just before serving. Makes 64.
---Apricot Filling
1 cup thick apricot preserves
3/4 cup chopped walnuts
Mix together.
---Chocolate Filling
1 cup shaved bittersweet chocolate, preferably imported
1/4 cup sugar
Mix together
---Cinnamon Sugar Filling
1/4 cup unsalted butter, melted
1/2 cup sugar
2 tsp. ground cinnamon
Brush the melted butter on the dough, mix sugar and cinnamon together and sprinkle over butter.
This is time consuming, but certainly worth the effort, delicious!!
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