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Rugelach




Source of Recipe


hyla


List of Ingredients







This miniature crescent pastry is a specialty of Hanukkah due to the association of dairy foods and sweets with the story of the holiday.

Makes 32
For the dough:

1/2 lb (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 cups flour, more for flouring the surface
For the filling:

1/2 cup sugar
1/2 cup raisins, chopped
1 tsp cinnamon
1 cup finely chopped walnuts
1/4 cup sugar for topping
In a mixing bowl or food processor, cream the butter and cream cheese. Knead in the flour a little at a time until dough holds together in a soft ball. Do not overwork the dough. Divide the dough into two ball-shaped pieces. Wrap in plastic and refrigerate at least 4 hours.

Mix together all the ingredients for the filling (except for the 1/4 cup sugar for topping) and set aside.

Preheat oven to 350°F.

On a floured surface with a floured rolling pin, roll a portion of dough into a large round as thin as possible. If dough is sticky, dust with a little flour. With a knife or pastry wheel, cut each round into 16 pie-shaped wedges. Sprinkle each wedge with the filling mixture. Beginning at the wide edge, roll the dough up toward the point. Curve the rolls into little crescents and place them point side down on well-greased baking sheets. Carefully sprinkle with a tiny amount of the reserved sugar. Repeat with the second ball of dough.

Bake for 20 to 25 minutes or until golden.


Recipe