Recipe - Favorite Rugelah

DOUGH
2 cup Flour
One fourth teaspoon Salt
1 cup Unsalted butter, coldcut
into bits
6 ounce Cream cheese, cut into bits
1/3 cup Sour cream

FILLING
One half cup Sugar
1 tablespoon Cinnamon
1 cup Walnuts, finely chopped
One half cup Raisins, finely chopped

OVEN: 350 Grease baking sheets.

DOUGH: In a food processor, pulse flour, salt, butter, cream cheese and
sour cream til crumbly.

Shape pastry into (4) equal sized disks. Wrap; chill 2 hours or up to 2
days.

In a cup, mix together sugar and cinnamon.

Roll each pastry disk into a 9inch round, keeping pastry chilled til
rolled.

Sprinkle rolled pastry with sugar mixture, walnuts and raisins, dividing
ingredients equally among rounds. Press lightly into dough.

With a chef's knife, cut each round into 12 wedges.

Roll wedges tightly from outside edge to point (making sure filling is
enclosed, as raisins will burn if exposed.)

Place on baking sheets.

Refrigerate rugelah while rolling each batch. Chill all rugelah 20 minutes.

Bake 22 minutes or til lightly golden.

Cool on wire racks.

Store up to 4 days in airtight containers.
Posted to EATL Digest 06 Dec 96

Recipe by: LSS Collection

From: Linda Shapiro lss@COCONET.COM

Date: Sat, 7 Dec 1996 00:47:39 0500