Cottage Cheese Rugelach With Walnuts
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Mix cheese and 2/3 cup margarine in medium bowl
2
Stir in flour
3
Knead in bowl until dough is smooth, about 1 minute
4
Divide dough into 2 balls
5
Flatten into disks
6
Wrap each in plastic; freeze until firm enough to roll, about 10 minutes
7
Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor
8
Blend until almost smooth paste forms
9
Preheat oven to 350°F
10
Roll out 1 dough disk on lightly floured surface to 10-inch round
11
Spread half of brown sugar mixture evenly over
12
Cut round into 16 wedges
13
Starting at wide ends, roll up wedges
14
Bend ends in, forming crescents
15
Place on ungreased heavy baking sheet
16
Repeat rolling, filling and shaping with remaining dough disk
17
Beat egg and milk to blend in small bowl
18
Brush glaze over crescents
19
Bake until cooked through and light brown, about 25 minutes
20
Transfer cookies to racks and cool
21
(Can be made 2 days ahead
22
Store airtight at room temperature
23
) Mix cheese and 2/3 cup margarine in medium bowl
24
Stir in flour
25
Knead in bowl until dough is smooth, about 1 minute
26
Divide dough into 2 balls
27
Flatten into disks
28
Wrap each in plastic; freeze until firm enough to roll, about 10 minutes
29
Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor
30
Blend until almost smooth paste forms
31
Preheat oven to 350°F
32
Roll out 1 dough disk on lightly floured surface to 10-inch round
33
Spread half of brown sugar mixture evenly over
34
Cut round into 16 wedges
35
Starting at wide ends, roll up wedges
36
Bend ends in, forming crescents
37
Place on ungreased heavy baking sheet
38
Repeat rolling, filling and shaping with remaining dough disk
39
Beat egg and milk to blend in small bowl
40
Brush glaze over crescents
41
Bake until cooked through and light brown, about 25 minutes
42
Transfer cookies to racks and cool
43
(Can be made 2 days ahead
44
Store airtight at room temperature)