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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.

 

 

 


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