|Rolled out in cinnamon and sugar, waiting to be rolled.
|Rolled and ready to bake.
|Baked – use parchment underneath next time to avoid having to scrape off the baked-on sugar!
Rugelach is so popular now that Costco sells those gigantic bins of raspberry, apricot and chocolate. Their cookie is dense and cream cheese-based. Mom’s rugelach is nothing like that. It is light and flaky, with cinnamon, sugar, raisins and walnuts, and uses whipped/creamed cottage cheese (or small curd cottage cheese) instead.
It’s delicious and light. A single batch makes about 36 cookies (each ball of dough makes 12). I doubled it for Christmas and made 72 (too many!).
2 ¼ c flour 1 c small curd [or whipped] cottage cheese
2 tsp baking powder 1 egg
1 tsp salt 1 tsp vanilla
¼ c sugar
½ c butter softened
¾ c sugar (For each of the 3 balls of dough:
2 ¼ c cinnamon ¼ c sugar,3/4 tsp cinnamon
3 Tbsp butter, melted 1 Tbsp butter, melted)
- In large mixer bowl combine all dough ingredients. For dough to blend well, chill at least 2 hours.
- Preheat oven to 350 degrees.
- Divide dough into 3 balls.
- In separate cup, mix ¼ c sugar with ¾ tsp cinnamon and sprinkle on work surface
- Roll out 1 portion of dough into a 12 inch circle on sugar/cinnamon surface. Keep turning dough to coat both sides.
- Brush circle with 1 Tbsp melted butter.
- Cut circle into 4 quarters using a pastry or pizza cutter. Then cut each quarter into 4 quarters, so that you end up with 16 pie-shaped wedges.
- Place nuts and raisins on each wedge and roll them up, starting with the wide end.
- Place on un-greased cookie sheet [USE PARCHMENT PAPER], and bake in pre-heated 350 degree oven for 20 minutes.
- Let rugelach cool on rack for 10 min, then store covered. (freezes well).
- Repeat procedure with other portions.