Recipe - Dried Cherry And Chocolate Rugalach

DOUGH
4 ounce Cream cheese; at room
temperature
4 ounce (1 stock) butter; at room
temperature
1 tablespoon Sour cream or plain yogurt
1 One fourth cup Flour
One fourth teaspoon Salt

FILLING
3 ounce Pitted dried cherries
1 cup Walnuts
3 tablespoon Sugar
One half teaspoon Ground cinnamon
1 ounce Bittersweet chocolate; cut
into small pieces
4 teaspoon Cherry jam
Confectioners sugar

Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment
paper.

In a food processor or with a handheld electric mixer, combine the cream
cheese, butter, and sour cream until smooth. Add the flour and salt and
process until a dough forms. Divide the dough in half and form two 5inch
disks. Wrap them in plastic and refrigerate while making the filling.

Place all of the filling ingredients except the jam in a food processor and
process until finely chopped. (The mixture will form a paste.) Remove the
dough from the refrigerator. On a floured surface, roll each disk into a
9inch circle. Spread each circle with 2 teaspoons of jam. Pat half the
cherry mixture onto each circle. With a pastry wheel or pizza cutter, cut
each circle into twelve wedges. Starting at the wide end, roll each wedge
up and place it, pointside down, on a cookie sheet.

Bake for 30 minutes, or until lightly browned. Cool on a cake rack and dust
with confectioners' sugar.

Posted to MCRecipe Digest V1 #832 by c4@groupz.net on Oct 08, 1997