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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rugalach Recipe

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This recipe for Rugalach is from Wendy's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry
2 sticks unsalted butter, softened
1 pkg (8 oz) cream cheese, softened
1/2 tsp salt
2 cups flour
Filling
1 stick unsalted butter, melted
Cinnamon sugar: 1 1/2 cup sugar mixed with 1 1/2 tbsp. ground cinnamon
6 tbsp walnuts, finely chopped
Directions:
Directions:
Pastry: Beat butter, cream cheese and salt in a large bowl with an electric mixer until smooth. On low speed, beat in flour. Divide dough into 4 portions. Shape each into a disk. Wrap and chill until firm.

Heat oven to 350º.

On floured surface, roll 1 portion dough into a 10-inch circle. Brush with 1 tbsp. melted butter, sprinkle evenly with 2 1/2 tbsp. cinnamon sugar, then 1 tbsp walnuts. With a pizza cutter, cut circle into 12 wedges. Roll up from wide edge to point. Place 2 inches apart on ungreased cookie sheets. Bend into crescent shapes. Repeat with remaining wedges and dough.
Bake 28 minutes or until golden. Let cool slightly. While still warm, lightly brush crescents with remaining butter and sprinkle with remaining cinnamon sugar. Remove to wire rack to cool.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Store at room temp for 1 week or freeze for one month.

 

 

 

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