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Rugelach or Walnut Horns (36 cookies)

1/2 lb (2 sticks) butter
1/2 lb cream cheese
1/2 tsp salt
2 cups sifted all purpose flour

In a large bowl of an electric mixer, cream the butter and cream
cheese together until completely blended and smooth. Beat in the
salt and on low speed, gradually add the flour. While beating in
the flour, toward the end, the dough might start to run up the
beaters. If so, the last of it may be stirred by hand. When the
dough is smooth, flour your hands lightly and with your hands, form
it into a short, fat roll. Cut the roll into 3 equal pieces. Form
each piece into a round ball, flatten slightly, and wrap each
individually in plastic wrap or wax paper. Refrigerate the balls
of dough overnight.

When you are ready to bake, prepare the following filling and then
adjust two racks to divide the oven into thirds. Preheat the oven
to 350 degrees. Cut aluminum foil to fit cookie sheets.


1/2 cup plus 2 tbl sugar
3 tsp cinnamon
3 tbl butter, melted
3/4 cup currants
5 oz (1 1/4 cups) walnuts, finely chopped

Stir the sugar and cinnamon together and set aside. Do not mix the
remaining ingredients.

Place one ball of dough on a floured pastry cloth. With a floured
rolling pin pound the dough firmly to soften it slightly. On the
floured cloth, with the floured rolling pin, roll out the dough,
turning it over occasionally into a 12" circle; don't worry about
slightly uneven edges.

With a pastry brush, brush the dough with 1 tbl melted butter and
quickly before the cold dough hardens the butter, sprinkle with
1/3 of the sugar/ cinnamon mixture. Then sprinkle with 1/3 of the
currants and 1/3 the nuts. With the rolling pin, roll over the
filling to press it slightly into the dough.

With a long, sharp knife, cut into 12 pie-shaped wedges. Roll each
wedge jelly roll fashion, rolling from the outside toward the point.
Then place each little roll, with the point down, 1" apart on the
cut aluminum foil.

Repeat with remaining dough and filling. Since some of the filling
will fall out while you are rolling up the horns, after preparing
each third of dough, it will be necessary to clean up the pastry
cloth; either shake it out or scrape with a dough scraper or wide
metal spatula and then reflour it.


1 egg yolk
1 tsp water

In a small cup, with a fork, stir the yolk and water just to mix.
With a pastry brush, brush the glaze over the tops of the horns.
Slide a cookie sheet until each piece of foil.

Bake two sheets at a time for about 30 minutes, until the horns
are golden brown. Reverse the sheets top to bottom and front to
back once during baking to insure even browning. If you bake one
sheet at a time, use the higher rack.

With a wide metal spatula, immediately transfer the horns to racks
to cool.


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