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Rugelach 2


Here's one with a chocolate chip filling. These are very good.



Raisin filling

Chocolate Chip filling



  1. For the pastry, in a large mixing bowl, cream the butter and cream cheese until light and fluffy. Add the flour and the salt and knead the dough lightly until well mixed. Wrap the dough in waxed paper or plastic and chill for at least 2 hours.
  2. Meanwhile, prepare the filling of your choice by combining all the ingredients. Set aside.
  3. When the dough has chilled for a couple of hours and you're ready to bake the rugelach, divide the dough into 9 equal pieces. Work with one piece at a time and keep the rest refrigerated. Roll each piece of dough into an 8-inch circle. Sprinkle the dough all over with about one-ninth of the filling. Gently press the filling into the pastry. Cut the circle into 8 pie-shaped wedges. Starting at the base of each wedge, roll to the point to form little horn-shaped pastries. Place each rugelach, point side down, on an unoiled baking sheet. Continue with the rest of the dough.
  4. When you have almost finished forming all the rugelach, preheat the oven to 375 degrees F.
  5. Combine the egg yolk with the water. Brush the tops with the beaten egg yolk mixture and sprinkle with sugar.
  6. Bake for 15 minutes or until golden brown.

This is a very soft dough. For easier handling, roll the dough out on a piece of wax paper.

Posted by liz at Recipe Goldmine April 28, 2001.


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