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RUGELACH
Nb persons: 0
Yield: 4 dozen
Preparation time:
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| DOUGH | |
| 1/2 pound | butter at room temperature, (to make recipe dairy free/vegan use vegan margarine) |
| 8 ounces | cream cheese at room temperature, (for dairy free/vegan use vegan cream cheese) |
| 2 cups | flour, (for gluten free use 1 cup sorgum flour, 1/2 cup chick pea flour and 1/2 cup tapioca flour plus add 1 tsp of xanthan gum) |
| FILLING | |
| 1/4 cup | sugar |
| 1 tsp. | cinnamon |
| 1 cup | finely chopped walnuts |
| 1 cup | raisins |
| 1/4 cup | apricot, peach or seedless raspberry jam, (to make recipe sugar free use 100% fruit juice sweetened jams) |
Combine butter and cream cheese until well mixed; add flour and mix well until dough holds together.
Divide dough into 4 parts; wrap each part in plastic wrap and refridgerate overnight or freeze for 30 minutes. (I prefer to make the rugelach and then chill them before baking)
Preheat oven to 375 degrees.
Roll each portion into a 12 inch circle, one at a time, on a floured surface. Spread jam over dough almost to the edge and sprinkle with the cinnamon, nuts and raisins. Cut each circle into 12 triangles like you would cut a pizza into slices (a pizza cutter works well to do this). Roll each triangle from the wide edge towards the point; then bend into a crescent shape.
Arrange on ungreased cookie sheets. Bake for 20 to 25 minutes. Makes 4 dozen.
Dough can be prepared in advance and frozen. Rugelach can be prepared and frozen, unbaked. When ready to bake place rugelach in oven and bake according to directions, increase baking time by 5 minutes.
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