1. Cream cottage cheese and butter. Add flour and blend well. Divide into 4 balls. Wrap balls in waxed paper; chill until firm, 2 to 4 hours.

  2. Heat oven to 400 degrees.

  3.  Roll out one of the dough balls on a floured surface into an 8- to 9-inch circle. Sprinkle with cinnamon, sugar, raisins and walnuts. 

  4. Cut into 8 wedges, like a pie (a pizza cutter works well for this). Roll up each wedge from outer edge in. Place on ungreased cookie sheets. Repeat with remaining dough balls and other ingredients.

  5. Bake rugelach until lightly browned, 20 to 30 minutes. Cool on wire racks. Enjoy them as-is or freeze before serving.

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Overhead view of rugelach which are rolled up like crescent rolls and arranged on a metal platter.