Food recipes
Walnut and Dried Cherry Rugelach
Walnut and Dried Cherry Rugelach Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt cheese, cottage, creamed, large or small curd salt, table cherries, sweet, raw nuts, walnuts, english cher...
Walnut and Dried Cherry Rugelach
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cottage, creamed, large or small curd
salt, table
cherries, sweet, raw
nuts, walnuts, english
cherries, sweet, raw
sugars, granulated
spices, cinnamon, ground
Directions:
Combine dough ingredients in food processor or blender until smooth dough forms.
Divide dough into 4 pieces, forming each piece into a 5-inch disk.
Wrap each disk in plastic and refrigerate 3 hours or overnight.
Preheat overn to 375F.
On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
Spread 2 Tbsp of jam onto each circle.
Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
Cut each circle into 8 wedges using a sharp knife or pastry wheel.
Starting with the outside edge, roll each wedge, enclosing the filling.
Place point side down onto greased cookie sheet.
Combine sugar and cinnamon and sprinkle onto each pastry.
Bake until golden brown, approximately 35 minutes.
Let pastries rest approximately 10 minutes before removing from cookie sheet.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cottage, creamed, large or small curd
salt, table
cherries, sweet, raw
nuts, walnuts, english
cherries, sweet, raw
sugars, granulated
spices, cinnamon, ground
Directions:
Combine dough ingredients in food processor or blender until smooth dough forms.
Divide dough into 4 pieces, forming each piece into a 5-inch disk.
Wrap each disk in plastic and refrigerate 3 hours or overnight.
Preheat overn to 375F.
On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
Spread 2 Tbsp of jam onto each circle.
Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
Cut each circle into 8 wedges using a sharp knife or pastry wheel.
Starting with the outside edge, roll each wedge, enclosing the filling.
Place point side down onto greased cookie sheet.
Combine sugar and cinnamon and sprinkle onto each pastry.
Bake until golden brown, approximately 35 minutes.
Let pastries rest approximately 10 minutes before removing from cookie sheet.