CINNAMON-NUT-RAISIN CRESCENTS (RUGELACH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREAM CHEESE DOUGH—–
8 ounces Cream cheese (bar-type — not soft type)
1 cup (2 sticks) cold — unsalted
butter
2 cups All-purpose flour
1/4 teaspoon Salt
1/3 cup Sour cream
1 teaspoon Water — if needed
—–FILLING—–
1/2 cup Sugar
1 tablespoon Ground cinnamon
1 cup Walnuts — finely chopped
1/2 cup Dark raisins — chopped

Cut cream cheese into tablespoon-size pieces and let soften at room
temperature. Cut butter into small pieces of about 1/2 tbsp. and keep
cold until ready to use.
In a food processor, combine flour, salt and butter.
Process with on/off turns until mixture resembles coarse meal. Add cream
cheese and sour cream, distributing them fairly evenly over mixture.
Process with on/off turns until dough just holds together.
Add 1 teaspoon water if necessary.
Wrap dough, press into a ball, and flatten to a disc. Refrigerate 4
hours or up to 2 days. Lightly butter 2 or 3 baking sheets. Mix sugar
and for filling.
Divide dough into 4 pieces. Press 1/4 of dough to a round, then flatten
it. Roll it to a 9-inch circle about 1/8-thick. Sprinkle 1/4 of
sugar-cinnamon mixture (about 2 tbsp.) all over circle, then sprinkle
1/4 of nuts and 1/4 of raisins around outer edge of circle. Press with
rolling pin so they adhere to dough.
Using a heavy knife, cut circle in 12 wedges, making each cut with a
sharp movement of heel of knife. Roll up dough tightly from wide end to
point; be sure filling is enclosed, since raisins can burn if exposed.
Repeat process with other 3 piece of dough.
Put cookies on baking sheets, with points of triangles facing down,
spacing them about 1 inch apart. Refrigerate while shaping more
cookies.
Refrigerate all at least 20 minutes before baking.
(unbaked cookies can be frozen).
Preheat oven to 350 degrees. Bake cookies 22 to 25 minutes, or until
light golden. Cool on racks.
Yields: 48 small cookies Source: Faye Levy’s International Jewish
Cookbook, Warner Books, calls for walnuts. Pecans may be substituted.
MM formatted by Mary Wilson, BWVB02B.

– - – - – - – - – - – - – - – - – -

Popularity: 44% [?]