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Sunday, November 06, 2005

Rugelach recipe


Dough - in the food processor mix until it looks like dough:

1/2 pound butter
8-oz package of cream cheese
1/4 cup sugar
2-1/4 cups flour
pinch of salt

Divide the soft blob into six balls and smash them flat, each between two sheets of plastic wrap or aluminum foil. Chill for an hour.

For the filling, grind in the food processor:

8 ounces (about 1-1/3 cup) of pitted dates and raisins
3/4 cup walnuts
3/8 cup sugar
1 ts cinnamon
1/3 ts vanilla

You'll also need:

warmed jam (apricot, peach, rasperry)

Preheat oven to 350 degrees.

When the dough is chilled, roll one dough-disc at a time GENTLY into an 8-inch circle (leave the others in the fridge).

Cut the circle into 8 pizza-like wedges and brush with warm jam. Sprinkle on the filling, not quite to the middle of the circle and not quite to the edge, and press it gently into the dough.

Roll each wedge from the outside in and gently put on a baking sheet, forming a crescent and tucking the tip underneath. Bake for about 13 minutes.

UPDATE: Melina made this recipe today using figs instead of dates (because her boyfriend doesn't like dates). We judged it just as good, but leave out the vanilla.

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At 2:14 PM, Blogger MaryB said...

Thank you! (Any reason a good Episcopalian can't indulge in making rugelach, other than not having had years of practice?) You're a queen among women to share - I'm off to the store to purchase ingredients now!

At 9:49 PM, Blogger carmilevy said...

My mother's gonna love this. I can't thank you enough!

All the best from Michele.

At 7:36 PM, Blogger Soulknitting said...

Yum, yum, yum, yum and more yum. Thanks for sharing. Really liked your blog even BEFORE I found the yum-yum. Blessings.

At 5:26 PM, Blogger NinaK said...

I just made the rugelach without dates--came out great--but I needed much more baking time. The Rose Levy Beranbaum recipe is essentially the same, but it calls for 20 mins.

NinaK in NYC


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