Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

Recipe by Karen..
READY IN: 40mins
YIELD: 64 cookies




  • Cream butter, cream cheese, and sugar until soft.
  • Sift in the flour and mix to make a soft dough.
  • Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
  • Refrigerate for at least 30 minutes.
  • Make the filling by mixing all ingredients in a small bowl.
  • Preheat oven to 375*.
  • Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
  • Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
  • Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
  • Starting from the base of each triangle, roll up to form spirals.
  • You can curve them into crescents if you like.
  • Continue with the other 3 disks of dough.
  • Place on baking sheets and brush with egg white glaze.
  • Sprinkle lightly with granulated sugar.
  • Bake until just golden, about 10 minutes.
  • For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
  • Continue as above but bake for 15-20 minutes.