Four Star Rugelach + Cinnamon Twists

  1. Spoon cheese into a sieve over a bowl and allow it to drain.
  2. Using a rubber spatula, toss cheese occasionally.
  3. Remove 1 cup of the drained cheese for the dough.
  4. Process flour and salt just to combine.
  5. Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix.
  6. Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.
  7. Divide dough into quarters; shape each into a flat disk.
  8. Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 1 month.
  9. Line baking sheet wtih foil.
  10. Combine sugar and cinnamon.
  11. Remove one dough package at a time from refrigerator.
  12. Set aside for 10 minutes before rolling on a lightly floured surface, roll into a circle.
  13. With a small metal spatula, spread only 1 tablespoon jam very thinly over dough.
  14. Sprinkle with 2 tablespoon cinnamon-sugar, then with 1/4 cup nuts and 2 tablespoon currants.
  15. With rolling pin, lightly roll to press filling ingredients into the dough.
  16. Using a sharp knife, cut circle into 16 pie-shaped wedges; roll.
  17. Place 1 inch point down, on foil-lined sheet.
  18. Make 36 pastries.
  19. Bake 15 to 20 minutes, or until golden brown.

cottage cheese, flour, salt, butter, sugar, cinnamon, apricot preserves, walnuts, currants dried

Taken from recipeland.com/recipe/v/four-star-rugelach-+-cinnamon-t-47705 (may not work)

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