Cinnamon Walnut Rugalach

4 dozen

Ingredients

1 x recipe for cream cheese pastry*

1/3 cup flour mixed with 1/3 cup confectioner’s sugar

¾ cup granulated sugar

2 tsp. cinnamon

1 cup finely chopped walnuts

Confectioners’ sugar for dusting

Procedure

Pre-heat oven 350 degrees F. Line 2 sheet pans with parchment.

1. Divide each disk of cream cheese pastry in half (you will have four pieces).

2. Lightly sprinkle rolling surface with flour/sugar mixture. Working 1 piece of dough at a time, form a cylinder. With well-floured surface, roll the dough into a long strip: approximately 15 inches long and 10 inches wide.

3. Combine sugar and cinnamon, generously sprinkle with strip with mixture and top with and even layer( ¼ cup) walnuts. Roll dough from the bottom to form a jelly type roll. Cut roll into 2-inch pieces You should get 12 total. Place dough seam side down on a prepared sheet pan. Repeat process with remaining dough. Chill rugalach 15-20 minutes before cooking.

4. Bake rugalach 20-22 minutes or until golden brown. Cool completely. Before serving sprinkle cookies with confectioners’ sugar. Cookies can be stored in an air-tight container for up to 1 week or frozen for 2-3 months.

*Basic Cream Cheese Dough

Ingredients

½ lb. room temperature sweet butter

½ lb. room temperature cream cheese

2 cups un-sifted, unbleached, all-purpose flour

Procedure

1. In a bowl, with a wooden spoon, cream together butter and cream cheese, until well combined and smooth. With spoon work 1 cup flour into the creamed mixture. Add remaining flour and work it in to form a dough, do not overwork.

2. Divide the dough in half and from each half into a flat square. Dust dough with flour and wrap with plastic. Refrigerate at least 2-3 hours before using. Dough can be made 2-3 days in advance of use or frozen for up to 3 months.

3. When ready to use the dough, remove from refrigerator for 15-20 minutes before rolling.

Use cream cheese dough for sweet or savory items. Pin wheels, rugelach,