The following recipe is Ina Garten, with some minor variations. Working with a cream cheese dough was difficult, but Ron did a very good job for his first effort. Here's the recipe for a delicious rugulah that won't last long in anyone's house.
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8 ounces cream cheese, room temperature
1/2 pound butter, room temperature
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1 tsp vanilla
2 cups all purpose flour
1/4 light brown sugar, packed
1 1/2 tsp cinnamon
3/4 c. raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves
1egg beaten with 1 tablespoon milk, for egg wash
Cream cheese and butter until light, then add 1/4 white sugar, salt and vanilla. Add flour and mix until just combined. Roll on floured board into a ball. Cut ball in fourths, and wrap each piece in plastic wrap. Refrigerate for one hour or more. While waiting, combine the brown sugar, cinnamon, raisins and nuts in a bowl. This will be the filling. When the dough has hardened, roll into a circle, and cut dough into 12 pieces (triangles). Place a little apricot preserves on the dough to act as glue, then put filling on each piece, press to hold in place. Starting at the wide end, roll the dough like crescent rolls and place on cookie sheet lined with parchment paper. Put egg wash on each pastry, then sprinkle with mixture of white sugar and cinnamon. Return to refrigerator for 30 minutes to firm up, then cook at 350 degrees for 10-15 minutes, or until golden brown. Other fillings may be used, such as chocolate chips and nuts, strawberry preserves, or kumquat preserves. I had made some home made kumquat preserves, but Ron didn't like the tartness, so we just used the traditional filling. It sounds like a lot of work, which it isn't, but it does take some time. The result, however, is much better than anything you buy in a bakery. It was a fun way to spend an otherwise quiet Sunday afternoon.
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