Rugelach recipe

Rugelach
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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