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LOCATION: Recipes >> Polish >> Rugelach 10

Print this Recipe    Rugelach 10

Rugelach (makes 64)

10 oz. butter
8 oz. package cream cheese
1/4 cup heavy cream
1 tsp salt
2 1/2 cups flour
6 Tbs. sugar
1 1/4 tsp. ground cinnamon
1 cup chopped walnuts
1 cup raisins

Beat 1/2 lb. (8 oz.) butter and the cream cheese until fluffy.
Beat in cream and salt. Gradually beat in flour until just combined.
Divide dough in 4 parts. Wrap each and put in freezer until cold,
about 1/2 hour. Melt remaining 2 oz. butter. Combine sugar and
cinnamon. Heat oven to 350 deg. Working with 1/4 dough at a time,
roll each part into a 1/8" thick round on a floured surface. Brush
with 1 Tbs melted butter. Sprinkle with 1-1/2 Tbs cinnamon sugar
and 1/4 cup each walnuts and raisins. Cut round into 16 triangular
wedges. Roll each up, starting with wide end. Put on an ungreased
baking sheet and bake until golden, 20 to 25 minutes.

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