Text 32011, 79 rader
Skriven 2012-12-27 06:40:56 av Dave Drum (1:261/38)
Ärende: Gourmet 1208
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rugelach
 Categories: Cookies, Desserts, Snacks, Fruits, Nuts
      Yield: 44 servings

      2 c  All-purpose flour
    1/2 ts Salt
      1 c  Unsalted butter; softened
      8 oz Cream cheese; softened
    1/2 c  + 4 ts sugar
      1 ts Cinnamon
      1 c  Apricot preserves or
           - raspberry jam
      1 c  Loose pack golden raisins;
           - chopped
  1 1/4 c  Walnuts; fine chopped
           Milk for brushing cookies

  Special equipment: parchment paper; a small offset spatula

  Whisk together flour and salt in a bowl. Beat together
  butter and cream cheese in a large bowl with an electric
  mixer until combined well. Add flour mixture and stir with
  a wooden spoon until a soft dough forms. Gather dough into
  a ball and wrap in plastic wrap, then flatten (in wrap)
  into a roughly 7- by 5-inch rectangle. Chill until firm, 8
  to 24 hours.

  Put oven rack in middle position and preheat oven to
  350øF/175øC. Line bottom of a 1- to 1 1/2-inch-deep
  large shallow baking pan with parchment paper.

  Cut dough into 4 pieces. Chill 3 pieces, wrapped in
  plastic wrap, and roll out remaining piece into a 12- by
  8-inch rectangle on a well-floured surface with a floured
  rolling pin. Transfer dough to a sheet of parchment, then
  transfer to a tray and chill while rolling out remaining
  dough in same manner, transferring each to another sheet
  of parchment and stacking on tray.

  Whisk 1/2 cup sugar with cinnamon.

  Arrange 1 dough rectangle on work surface with a long side
  nearest you. Spread 1/4 cup preserves evenly over dough
  with offset spatula. Sprinkle 1/4 cup raisins and a
  rounded 1/4 cup walnuts over jam, then sprinkle with 2
  tablespoons cinnamon sugar.

  Using parchment as an aid, roll up dough tightly into a
  log. Place, seam side down, in lined baking pan, then
  pinch ends closed and tuck underneath. Make 3 more logs in
  same manner and arrange 1 inch apart in pan. Brush logs
  with milk and sprinkle each with 1 teaspoon of remaining
  granulated sugar. With a sharp large knife, make
  3/4-inch-deep cuts crosswise in dough (not all the way
  through) at 1-inch intervals. (If dough is too soft to
  cut, chill until firmer, 20 to 30 minutes.)

  Bake until golden, 45 to 50 minutes. Cool to warm in pan
  on a rack, about 30 minutes, then transfer logs to a
  cutting board and slice cookies all the way through.

  Food editor: Melissa Roberts-Matar

  Gourmet | May 2004

  Yield: Makes about 44 cookies

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

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... Eat nothing that will prevent you from eating. - Ibn Tibbon

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