CATERING
LEES
2 1/2 cups flour
Filling:
1/2 cup sugar
1 T. ground cinnamon
1 1/2 cup walnuts
2 cups apricot or seedless raspberry
preserves
Topping
egg wash: 1 egg mimed with 1 T.
water
sugar for sprinkling over the
rugelach
Make dough: Combine butter,
cream cheese, sugar, salt and grated
orange peel (optional) in a large bowl.
Beat with an electric mixer until
smooth. Add the flour and mix until
just incorporated.
Transfer the dough to a large sheet
of plastic wrap and form into a ball
with floured hands. Wrap the dough
and chill for 2 or more hours, up to 2
days.
Make the filling: Combine the
sugar, cinnamon and walnuts in the
bowl of a food process and pulse until
the nuts are ground fine (do not over-
process).
Make the rugelach: Preheat oven to
350F. Line a baking sheet with parch-
ment paper or spray lightly with non-
stick cooking spray. Cut the dough
into 4 pieces. Place one piece of the
chilled dough on a lightly floured sur-
face and roll into a large ball. Flatten
the ball into a disk.
Roll the dough into a circle, about
1/8 inch in thickness or less (thinner is
better). You may need to rub a bit of
flour on the rolling pin as well to pre-
vent sticking.
Place the preserves in a microwave-
safe bowl and microwave on high for 1
minute or more, until the preserves are
melted. Brush the dough with the
melted preserves and sprinkle with 1/4
of the ground nut mixture.
Use a sharp knife to cut the dough
into 12 wedges, like you would a
pie. Begin rolling each rugelach
from the wide part of the triangle
toward the point. Shape the
rugelach into a slight crescent shape
by turning the points toward each
other. Place the rugelach on the
baking sheet. Repeat with remaining
triangles.
Continue making rugelach until the
baking sheet is filled, leaving about
1/2 inch between them. Brush egg
MAKING YOUR OWN on page C14
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3/28
2003
C13