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Rugalah Recipe

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This recipe for Rugalah, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Ward

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1/2 lb. cream cheese
2 cups flour
1/2 lb. butter

Filling:
3/4 cup brown sugar
1/4 cup sugar
2 tsp. cinnamon
1 cup chopped walnuts

Directions:
Directions:
Blend the cream cheese and butter (both at room temperature) and flour in a food processor. Divide the dough into three balls. Press them into a thick pancake; wrap in Saran Wrap. Refrigerate for at least 2 hours or overnight.

Prepare the filling. Add all the ingredients in the food processor with the cutting blade.

Roll out the dough into a 9-inch circle. Cut the circle into pie shaped 16ths. Sprinkle with filling. Hand roll each 16th from the widest edge to the point. Shape into crescents. Place point down on an ungreased cookie sheet. Bake at 375 for 25 minutes or until browned lightly.

Hint: When rolling out the dough, use the nut mixture instead of flour.

Number Of Servings:
Number Of Servings:
48
Personal Notes:
Personal Notes:
Thanks to Rita Comiski.

 

 

 

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