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Rugelach

Mary Lou Beisner featured this one week in 1996

1 C. soft butter or margarine

3 1/4 C. flour

1 tsp. salt

8 oz. cream cheese

3/4 C. sugar, plus more for dusting

1/2 C. melted butter or margarine

1 C. chopped nuts

1 tsp. cinnamon or other spice

Heat oven to 375 degrees.

Cream 1 cup butter, then work in the flour and salt until smooth, blend in cream cheese and 3/4 cup sugar. Shape into rolls.

Refrigerate one roll while making first batch.

Roll out one roll; brush with melted butter; sprinkle with nuts, cinnamon and additional sugar. Roll up and slice about 1/2 to 3/4 inch thick.

Place on cookie sheet and bake about 12-15 minutes.

Your oven may need 350 degrees instead; don't brown too quickly.

Repeat with second roll.

You may vary recipe by using a very thin layer of jelly or jam; or brown sugar and raisins, or other dried fruits and nuts. For a fancier look, you might cut into triangles after spreading filling and roll up like little cornucopias. More trouble, but they look pretty.

•••

Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to prtnews@nwadg.com.

Editorial on 05/15/2019

Print Headline: Rugelach

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