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Pasta, Risotto and You

By Nancy Caivano

 

Rugelach

Makes about 50-60

 

Ingredients:

2 cups all purpose flour
1/2 tsp baking powder
1/2 cup butter
6 oz cream cheese
1 cup sugar
1 egg
1 tsp. vanilla
1 can solo filling
2/3 cup chopped walnuts (optional)
Milk for brushing
Sugar for sprinkling

 

Method:
Sift together flour and baking powder. Beat butter and cream cheese for 30 seconds; add sugar and beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill 2 hours or overnight. Mix filling with nuts if using nuts.

Roll out dough to one half inch thick on a floured surface. Cut into 2" wide strips, lengthwise, then cut across to form squares. Place one half teaspoon of filling into center of square. with a knife, take 2 opposite corners and meet them in the middle of the square over the filling. Press gently with a fork to seal.

Place cookies on a lightly greased baking sheet. Brush with milk and sprinkle with sugar.

Bake at 350 degree F, for about 10-15 minutes, or until golden brown.

 

Pasta, Risotto and You

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This page created December 1998

 
 
 
 

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