Esta es una exhibición prevé de cómo se va ver la receta de 'Cinnamon Walnut Rugelach' imprimido.

Receta 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.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Alemania German
Tiempo para Cocinar: Raciónes: 20

Ingredientes

  • 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

Direcciones

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.