Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Almond Spice Rugelach




Source of Recipe


Land O'Lakes






Recipe Introduction


These buttery pastries are filled with almonds and rolled into delicious tiny crescents.





List of Ingredients



• Pastry Ingredients:
  
• 2 cups all-purpose flour
  
• 3 tablespoons sugar
  
• 1/4 teaspoon salt
  
• 1 cup cold LAND O LAKES® Butter
  
• 2 (3-ounce) packages cream cheese
  
• 1/3 cup LAND O LAKES® Sour Cream
  
• Filling Ingredients:
  
• 3/4 cup finely chopped blanched almonds
  
• 1/3 cup sugar
  
• 1 tablespoon LAND O LAKES® Butter, softened
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• Glaze Ingredients:
  
• 1 egg white, beaten
  
• Ground nutmeg, if desired
  






Instructions



1. Combine flour, 3 tablespoons sugar and salt in large bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Cut in cream cheese until well mixed. Stir in sour cream until mixture forms soft dough. Form dough into ball. Cover; refrigerate 4 hours.
   
   
2. Combine all filling ingredients in small bowl; set aside. Remove dough from refrigerator; soften slightly at room temperature (about 15 minutes).
   
   
3. Heat oven to 350°F. Divide dough into 4 pieces; form each piece into ball. Place 1 ball on lightly floured surface; flatten slightly. Roll into 9-inch circle, about 1/8-inch thick. Sprinkle about 1/4 cup filling mixture over dough; gently press into dough. Cut circle into 12 wedges with large sharp knife. Roll up each wedge tightly, from wide end to point, forming crescent. Repeat with remaining dough balls.
   
   
4. Place crescents, point-side down, 1 inch apart onto greased cookie sheets; curve slightly. Brush each crescent with beaten egg white; sprinkle lightly with nutmeg. Bake for 22 to 25 minutes or until light golden brown.
   
   






Final Comments


Yield: 4 dozen cookies