Это предварительный просмотр рецепта "Cinnamon Walnut Rugelach".

Рецепт Cinnamon Walnut Rugelach
by Robyn Savoie

Cinnamon Walnut Rugelach

These charming crescent shaped cookies are flaky, tender, bite-sized Jewish treat sure to please. They house the just-right amount of nuts, cinnamon and sugar. Making this cookie can be a bit tedious and messy but well worth the effort.

Rugalach come in many flavors, but this is my personal favorite.

Рейтинг: 5/5
Avg. 5/5 2 голоса
Подготовка: Германия German
Приготовление: Порций: 20

Ингредиенты

  • Cookie:
  • 1 Cup Old Time Vegetable Oil Spread (Margarine), Softened
  • 8 Oz. Cream Cheese, Softened
  • 2 Cups Gold Brand All-Purpose Flour, Sifted
  • 1/4 Tsp. Salt
  • Filling:
  • 3/4 Cups Walnuts, Toasted and Finely Chopped
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Tsp. Ground Cinnamon
  • Coating:
  • 1/4 Cup Powdered Sugar

Инструкции

To Make Filling:
1. Mix together walnut, sugar and cinnamon; set aside.
To Make Cookie:
2. Cream butter and cream cheese together. Blend in flour and salt. Divide into 14 balls. Refrigerate until cold; 1 hour.
3. Roll each ball; one at a time, in 6-inch circles; keeping the other balls cold until ready to use. I use a small plate to cut clean, even circles; reserving cut-off for use in additional cookies.
4. Cut circle into 8 pie shape wedges. Place ¼ tablespoon walnut mixture into each wedge. Roll up starting with wide end and curve outside edges inward; to form crescent shape.
5. Bake at 350°F for 12 minutes; let cool and roll in powdered sugar. Store in airtight container.
Yield: 5 1/2 Dozen.