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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Walnut and Cinnamon Rugelach Recipe

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This recipe for Walnut and Cinnamon Rugelach is from The White Family Cookbook Project, 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:  
Dough:
8 oz. cottage cheese
1 c. margarine or butter (2 sticks)
2 c. all purpose flour
Fillong:
3/4 c. packed brown sugar
3/4 c. finely chopped walnuts
3/4 tsp. cinnamon

2 T melted margarine or butter
1 large egg yolk
Directions:
Directions:
Dough:
1. In food processor, blend cottage cheese, butter or margarine and flour just unril combined and dough begindto come away from side of bowl.
2. Divide dough into 3 equal pieces.
3. Flatten each into a disk.
4. wrap each disk and refrigerate until ready to use.
Filling:
In medium bowl combine brown sugar, walnuts and cinnamon.
5. Preheat oven to 400. Line large cookie sheet with foil and grease foil.
6.On lightly floured surface, roll 1 piece of dough into 12 inch round.
7. Brish dough with melted margARINE.
8. Spread dough with 1/3 filling.,gently press into dough.
9. cut dough into 16 equal pieces.
10. Starting on curved edge, roll up each wedge.
11. Place on cookie sheet, point down.
12. Beat yolk with 1T. water. Brush top of each rugelach.
13. Bake 20-22 minutes. Immediately remove to wire rack to cool.
14. Freeze or store in covered container up to a week.
Number Of Servings:
Number Of Servings:
makes about 48 small or 24 larger
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Each small one is about 90 calories.

 

 

 

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