Danish Rugelah
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
48
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
- Preheat ove to 350°. Grease baking sheets.
- In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.
- Shape pastry into 4 equal-sized disks. Wrap; chill 2 hours (or up to 2 days).
- In a small bowl, mix together the sugar and cinnamon.
- 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.
- 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).
- 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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RECIPE SUBMITTED BY
NorthwestGal
United States
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