Rugalach (Aunt Virginia's)
- Preheat oven to 350° F.
- Mix:
1/2 |
lb |
cream cheese |
1/2 |
lb |
butter |
- Add 1/4 c. at a time, until the dough doesn't stick to your hands:
- Divide evenly into quarters. Wrap in wax paper and chill to make it easier to work with.
- Using a floured rolling pin, roll out each portion of dough into a 10" circle.
Hint: Chill the circles between sheets of wax paper.
- Using a pastry or pizza wheel, cut each circle into 12 wedges.
- Make the filling by mixing:
3/4 |
c |
sugar |
1/2 |
c |
finely chopped nuts (walnuts, pecans, hazelnuts) |
|
|
sprinkle of cinnamon |
- In the center of each wedge, place:
- Sprinkle filling over entire circle.
- Roll the wedges.
- Bake at 350° for 8-10 minutes or until bottom is golden brown.
Filling Variation
1/2 |
c |
melted unsalted butter |
1-1/2 |
c |
sugar |
6 |
T |
chopped nuts (walnuts, pecans) |
1-1/2 |
T |
cinnamon |
- Quarter the dough.
- Roll to 10 inches (12 wedges).
- Brush with melted butter
- Sprinkle 2-1/2 T cinnamon sugar.
- Sprinkle 1-1/2 T nuts.
- Roll.
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