Recipe - Rugelach (Ice Cream Dough)

DOUGH
4 cup Flour, sifted
1 pound Butter
1 pt Vanilla ice cream (good
quality)

FILLING
1 Jar (10 ounce) apricot
preserves (all fruit)
10 Dried apricots (up to 12)
One fourth cup Sugar (to taste) (up to 1/2)
1 cup Chopped walnuts
1 cup White raisins
One half cup Granulated sugar mixed with:
1 teaspoon Ground cinnamon (up to
11/2)

WASH
1 Egg beaten with:
1 teaspoon Water and
1 teaspoon Ground cinnamon

ROLLING MATERIAL
Following mixed One half and 1/2:
Additional flour
Confectioners sugar

FROM THE KITCHEN OF BARBARA WASSER

Cookie Sheet lined with parchment OVEN TEMPERATURE 350 F

MIXING AND BAKING INSTRUCTIONS: Cut butter into flour until it resembles
coarse meal. Add ice cream. Use processor or flat beater in Kitchen Aid.
Refrigerate dough for 1 hour before using. Work with a small amount of
dough at a time and keep remainder in refrigerator. Roll out like pie dough
(round) but thinner about 1/8" thick. Cut into triangles. Sprinkle with
cinnamon and sugar mixture. Place small amount of filling at wide end. Roll
up. Place on cookie sheet lined with parchment paper, edge under. Paint egg
wash on top and bake for 20 minutes or until brown. Sprinkle with
confectioners sugar before serving.

Posted to JEWISHFOOD digest V96 #098

From: swass@global2000.net (Barbara & Steve Wasser)

Date: Sat, 7 Dec 1996 16:36:43 0500