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Rugalach




Source of Recipe


(scarletteone)


List of Ingredients




1 cup butter, softened
1 package (8 ounces) cream cheese softened
2 cups all-purpose flour
½ teaspoon salt
1 cup sugar
2 tablespoons ground cinnamon
½ cup butter, melted, divided
½ cup finely chopped pecans

Recipe



In a large mixing bowl, cream butter and cream cheese. Combine flour and salt; gradually add to the creamed mixture. Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour or until easy to handle.
Roll out each portion between two sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges.

(At this point you can add 1/2 teaspoon apricot or seedless raspberry jam before you roll up the wedges (dollop on the wide end)

Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Bake at 350 degrees for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm coolies with remaining butter; sprinkle with remaining cinnamon-sugar. Yield: 4 dozen.