Rugelach

This came with the eastern European Jewish immigrants, but has been co-opted by sweets lovers everywhere.

• 8 ounces butter, (2 sticks) softened
• 6 ounces cream cheese, softened
• 1/2 teaspoon grated orange peel
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup walnuts, chopped
• 1/3 cup raisins, chopped
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 cup peach preserves

METHOD

In a large mixing bowl, cream together the butter, cream cheese and orange peel. Set aside.

Mix together flour, salt and baking soda. Add to butter mixture, mixing until just combined. (You can use an electric mixer set on low, but do not overmix.) Divide dough into four pieces. Wrap each piece in plastic wrap and chill for 4 hours.

In a food processor, mix together walnuts, raisins, sugar and cinnamon.

Preheat oven to 375°F.

Roll each dough on a floured surface to an 8 - 9 inch circle. Spread 1/4 of peach preserves on each section. Sprinkle 1/4 of walnut mixture on each section.

Using a pastry wheel, cut each portion into eight pieces, in a manner similar to cutting a pie. Using a spatula, separate the first triangular shaped piece. Roll up each from the wide edge toward the point. Repeat with the remaining pieces.

Arrange pieces on cookie sheets lined with parchment paper.

Bake in preheated 375°F oven for 15 minutes or until lightly browned. Slide parchment paper off cookie sheets and cool on a wire rack.

Yield: 38 - 42 cookies

recipe from www.inmamaskitchen.com

Contributor: Al Viola

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