Rugelach
Rugelach are served in many Jewish homes at Hanukkah, and like most food traditions, there are variations by community and even family.
Ingredients
8 oz. (about 1 cup) cream-style cottage cheese (or substitute softened cream cheese)
1 cup (2 sticks) butter
2 cups flour
2 to 3 tsp. cinnamon, divided
1/4 to 1/2 cup sugar, divided
1/2 to 2/3 cup raisins, divided
1/4 to 2/3 cup chopped walnuts, divided
Directions
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.
Heat oven to 400 degrees.
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.
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.
Bake rugelach until lightly browned, 20 to 30 minutes. Cool on wire racks. Enjoy them as-is or freeze before serving.
Suggestions
Author's note: I got this one from the late Dottie Besser via her daughter, my friend Barbara Kay of Madison. Dottie always used cottage cheese instead of the more customary cream cheese in hers. She also served her rugelach frozen.
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