Recipe - Four Star Rugelach Cinnamon Twists

Bestor DFPF73A

COTTAGE CHEESE DOUGH
1 pt Small curd cottage cheese, 4
% milkfat
2 cup Flour
1/8 teaspoon Salt
8 ounce Butter, chilled and cut into
Sl

FILLING
One half cup Sugar
1 teaspoon Cinnamon
4 tablespoon Apricot jam, strained
1 cup Walnuts, finely chopped
2 One half ounce Dried currants, (One half c) opt.

1. Spoon cheese into a sieve over a bowl and allow it to drain for at least
2 hours. Using a rubber spatula, toss cheese occasionally. Remove 1 cup of
the drained cheese for the dough.

2. Process flour and salt just to combine. Scatter all the butter pieces
over and process with on/off pulses until butter appears to disappear into
the flour mix. Scatter the 1 cup cottage cheese over the mix and process
with on/off pulses just until comes together into a cohesive ball.

3. Divide dough into quarters; shape each into a flat disk. Wrap in plastic
and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to
1 month.

4. 350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.

5. Remove one dough package at a time from refrigerator. Set aside for 10
minutes before rolling on a lightly floured surface, roll into a 10 to 11"
circle, 1/8" thick. With a small metal spatula, spread only 1 T jam very
thinly over dough. Sprinkle with 2 T cinnamonsugar, then with One fourth cup nuts
and 2 T currants. With rolling pin, lightly roll to press filling
ingredients into the dough.

6. Using a sharp knife, cut circle into 16 pieshaped wedges; roll each one
up, beginning at the wide end.

Place 1" apart, point down, on foillined sheet. Bake 15 to 20 minutes, or
until golden brown. Toward the end of baking, if pastries are browning too
much on the bottom from some of the jam oozing out, move them off the jam
to a clean spot on the sheet. Cool 5 minutes, then, transfer rugelach to a
wire rack to cool.

Can make Cinnamon Twists with same dough; combine One half cup unsifted powdered
sugar and One half teasp cinnamon. Roll out One fourth of dough onto One fourth of mix,into an
11 x 12" rectangle, about 1/8" thick. As you roll, turn dough over and roll
so that both sides are coated. Cut 1/2" wide strips, about 11" long. Hold
each end and twist 3
Posted to JEWISHFOOD digest V96 #097

From: Nancy Berry nlberry@prodigy.net

Date: Sat, 07 Dec 1996 09:39:00 0800