A sweet pastry, traditional rugelach (alsocalled walnut horns) are made in the form of a crescent by rollinga triangle of dough around a filling.
Recipe: Polish Rugelach withVariations
Dough:1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
2 3/4 cups all purpose flour
1 teaspoon saltFilling:3/4 cup granulated sugar
2/3 cup dried cranberries, finely chopped
2/3 cup finely chopped toasted walnuts or almonds
1/2 cup unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, beaten
For dough: Beat butter and cream cheesein large bowl until light. Add sugar; beat until fluffy. Mixin flour and salt. Gather dough into ball and gently knead untilsmooth. Divide dough into 8 equal pieces. Gather each into ball;flatten into disks. Wrap in plastic wrap and chill 1 hour.
For filling: Mix 3/4 cup sugar, cranberries,walnuts, butter, cinnamon and
Additional granulated sugar
allspice in small bowl to blend. Set aside.
Position rack in center of oven and preheatto 350°F (175°C).
Place 1 dough disk on floured work surface(keep remaining 7 dough disks refrigerated). Roll out dough toan 8-inch round. Spread 3 tablespoons filling over round, leaving1/2-inch border. Cut round into 8 wedges. Starting at wide endof each wedge, roll up tightly and completely to tip.
Place cookies, tip pointing down, on ungreasedbaking sheet and form into crescents. Repeat with 3 more doughdisks and filling. Brush cookies with egg. Sprinkle with additionalsugar over. Bake until golden, about 20 minutes. Transfer cookiesto wire racks and cool. Repeat with remaining 4 disks, filling,egg and sugar.
Makes 64 cookies.
Mix apricot preserves and nuts in smallbowl to blend. Set aside.
1 cup thick apricot preserves
3/4 cup toasted finely chopped walnuts or almonds
Mix chocolate and sugar in small bowlto blend. Set aside.
1 cup shaved bittersweet chocolate
1/4 cup granulated sugar
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