Text 27902, 81 rader
Skriven 2015-06-08 05:15:56 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1202
====================
 * Originally in: fido.HOME_COO

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" rectangle. Chill until firm, 8
  to 24 hours.

  Put oven rack in middle position and preheat oven to
  350+.F/175+.C. Line bottom of a 1" to 1 1/2" 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" 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"
  deep cuts crosswise in dough (not all the way through)
  at 1" 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

MMMMM

... I Have a Degree in Liberal Arts -- Do You Want Fries With That?

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 * Origin: Prism bbs (1:261/38)