Sunday, December 19, 2010

Rugelach


Dough
2 sticks butter, room temp
8 oz cream cheese, room temp
¼ cup heavy cream
1 tsp salt
2 ½ cups flour

Beat ½ pound butter and cream cheese until fluffy. Beat in cream and salt. Gradually beat in flour until just combined. Divide dough in 4 parts. Wrap each and place in freezer until cold.

Center Mixture
4 TBSP butter
6 Tbsp sugar
1 ¼ tsp cinnamon
1 ½  cup chopped nuts

Melt 4 TBSP butter. Combine sugar and cinnamon in a separate dish. 
Roll 1 part of dough at a time into 1/8 inch thickness on floured surface. Brush surface with melted butter. Sprinkle with some cinnamon/sugar and walnuts. Cut into 16 wedges. Roll up, starting with wide end. Bake on ungreased cookie sheet at 350° for 20 – 25 minutes, until golden brown. 
Sprinkle with powdered sugar while warm, then again when cooled.