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Prep Time: 13 Minutes Cook Time: 22 Minutes |
Ready In: 35 Minutes Servings: 48 |
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I found this Danish pastry recipe on Astray Recipes. There are several vesions, including fruit fillings, but this is a basic rugelah that can serve a fairly large crowd. Ingredients:
2 cups flour |
1/4 teaspoon salt |
1 cup unsalted butter, cold, cut into pats |
6 ounces cream cheese, cut into pieces |
1/3 cup sour cream |
1/2 cup sugar |
1 tablespoon cinnamon |
1 cup walnuts, finely chopped |
1/2 cup raisins, finely chopped |
Directions:
1. Preheat ove to 350°. Grease baking sheets.
2. In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.
3. Shape pastry into 4 equal-sized disks. Wrap; chill 2 hours (or up to 2 days).
4. In a small bowl, mix together the sugar and cinnamon.
5. Roll each pastry disk into a 9-inch circle, keeping each pastry chilled until rolled. Sprinkle rolled pastry with cinnamon/sugar mixture, walnuts and raisins, dividing ingredients equally among pastry rounds. Press lightly into the dough.
6. With a chef's knife, cut each round into 12 wedges. Roll wedges tightly from outside edge to point (making sure filling is enclosed (as raisins will burn if exposed).
7. Place on baking sheets. Bake at 350° for 22 minutes or til lightly golden. Cool on wire racks. Store up to 4 days in airtight containers.
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