Rugelach with fruit jam Recipe

 
                          RUGELACH WITH FRUIT JAM
 
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Pastries                         Cookies
                 Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Butter -- softened
    6       oz           Cream cheese -- room temp
    3       c            Flour
      1/2   ts           Salt
      3/4   c            Sugar
    2       ts           Cinnamon
    6       T            Raisins -- chopped
    6       T            Walnuts -- chopped
      3/4   c            Jam (apricot, strawberry, or
                         -raspberry)
    1                    Egg yolk
    1       T             -- Water
 
   Combine the butter & cream cheese & beat until well mixed. Add the flour
   & salt & mix until completely blended. The dough will be easier to
   handle if you wrap & chill it for about an hour. Stir together 1/2 C.
   sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the
   pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide
   the dough into 6 equal parts. Keep chilled any dough you are not working
   on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam &
   sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture. Cut into 8 pie-
   shaped wedges. Beginning at the wide end, roll toward the point, & form
   a crescent shape. Roll out & form the remaining dough in the same way.
   Place the cookies, point side down, about 1" apart on the ungreased
   cookie sheets. Mix together the egg yolk & water & brush over the top of
   each cookie. Sprinkle each cookie with a little of the remaining 1/4 C.
   sugar. Bake for about 15 minutes or until lightly golden. Remove from
   oven & transfer to racks to cool.
  
 
 
                    - - - - - - - - - - - - - - - - - -