"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Rugelach Recipe

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This recipe for Rugelach, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janine Jackson
Added: Sunday, January 11, 2009


2 sticks unsalted butter at room temperature
8 oz. light cream cheese at room temperature
1/2 cup sugar
2 3/4 cup flour
1 tsp. salt

1 1/2 cup sugar
1 1/3 cup dried sour cherries, finely chopped
1 1/3 cup toasted walnuts, finely chopped
2 sticks unsalted butter, melted
4 tsp. cinnamon
2 tsp. ground allspice
1/4 tsp. salt

At some point, pre-heat oven to 350 degrees.

To make dough, with a mixer, beat 2 sticks unsalted butter and cream cheese until "light" add 1/2 cup sugar; beat until "fluffy". (then I use a spoon to) mix in flour and salt. Gather into a ball; gently knead to incorporate flour; divide into 8 equal pieces; flatten each into a disk; wrap separately in plastic wrap. Refrigerate at least an hour (overnight's fine). To make filling, mix sugar, cherries*, walnuts, melted butter, cinnamon, allspice and salt in bowl.

Dough disks need to warm up a little, then you roll each one out into a circle on a floured board, and spread some filling (maybe 3 tbsp.) around it, leaving a border at the edge and a little hole in the center. Cut into 8 wedges like a pizza, then roll each little triangle up like a crescent roll. Place on ungreased cookie sheet (tip side down) and bend into crescent. Brush crescents with beaten egg and sprinkle with sugar. Bake about 20 minutes.

*The trick to chopping sticky cherries is to sprinkle them with sugar. Be sure and use some of the sugar from the recipe.




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