Food recipes
Four Star Rugelach + Cinnamon Twists
Four Star Rugelach + Cinnamon Twists Ingredients: cheese, cottage, creamed, large or small curd wheat flour, white, all-purpose, unenriched salt, table butter, without salt sugars, granulated spices, cinnamon, ground...
Four Star Rugelach + Cinnamon Twists
Ingredients:
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground
apricots, dried, sulfured, uncooked
nuts, walnuts, english
currants, zante, dried
Directions:
Spoon cheese into a sieve over a bowl and allow it to drain.
Using a rubber spatula, toss cheese occasionally.
Remove 1 cup of the drained cheese for the dough.
Process flour and salt just to combine.
Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix.
Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.
Divide dough into quarters; shape each into a flat disk.
Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 1 month.
Line baking sheet wtih foil.
Combine sugar and cinnamon.
Remove one dough package at a time from refrigerator.
Set aside for 10 minutes before rolling on a lightly floured surface, roll into a circle.
With a small metal spatula, spread only 1 tablespoon jam very thinly over dough.
Sprinkle with 2 tablespoon cinnamon-sugar, then with 1/4 cup nuts and 2 tablespoon currants.
With rolling pin, lightly roll to press filling ingredients into the dough.
Using a sharp knife, cut circle into 16 pie-shaped wedges; roll.
Place 1 inch point down, on foil-lined sheet.
Make 36 pastries.
Bake 15 to 20 minutes, or until golden brown.
Ingredients:
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground
apricots, dried, sulfured, uncooked
nuts, walnuts, english
currants, zante, dried
Directions:
Spoon cheese into a sieve over a bowl and allow it to drain.
Using a rubber spatula, toss cheese occasionally.
Remove 1 cup of the drained cheese for the dough.
Process flour and salt just to combine.
Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix.
Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.
Divide dough into quarters; shape each into a flat disk.
Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 1 month.
Line baking sheet wtih foil.
Combine sugar and cinnamon.
Remove one dough package at a time from refrigerator.
Set aside for 10 minutes before rolling on a lightly floured surface, roll into a circle.
With a small metal spatula, spread only 1 tablespoon jam very thinly over dough.
Sprinkle with 2 tablespoon cinnamon-sugar, then with 1/4 cup nuts and 2 tablespoon currants.
With rolling pin, lightly roll to press filling ingredients into the dough.
Using a sharp knife, cut circle into 16 pie-shaped wedges; roll.
Place 1 inch point down, on foil-lined sheet.
Make 36 pastries.
Bake 15 to 20 minutes, or until golden brown.