Post by nana on Dec 31, 2020 15:44:55 GMT -5
These are a little Jewish pastry, infinitely adaptable to whatever filling you want, although raisins, nuts and cinnamon are traditional. The dough is rich, but not that sweet, so they lend themselves to all kinds of yummy ideas. I’ve done Nutella, peanut butter blended with powdered sugar, raspberry jam mixed with chopped pecans...I even had them with cranberry sauce once! So you can use your imagination. If it sprinkles or spreads and can be baked, you can wrap a ruggie around it!
1/2 lb butter (2 sticks)
1/4 lb cream cheese (4 oz, or half a regular sized package)
2 TBSP sour cream
1/4 cup sugar
pinch of salt
2 cups flour
Let the butter and cream cheese come up to room temperature to soften them, then cream with the sugar, salt, and the sour cream. Add the flour gradually and mix well. Wrap tightly, and refrigerate overnight. The next day, divide the dough into sections and roll each section out into about a 10 or 12 inch circle, about 1/8 inch thick.
Preheat oven to 325.
If you want to be traditional, mix cinnamon and sugar together, about 1 TBSP cinnamon per cup of sugar, or to your taste, and sprinkle over the circle, leaving about a 1 inch border all around. Sprinkle with chopped nuts (I like pecans, but probably walnuts are more traditional). Using a sharp knife or a pizza cutter, cut across the diameter into 12-16 triangles, like a pie. I’ll be honest here, I usually aim for 16 and end up with 14. If I were better at eyeballing it or if I used a protractor I could divide it perfectly, but what you’re aiming for is little skinny triangles that you can roll up one at a time, starting at the outside edge working towards the middle. Like crescent rolls. Place on parchment lined or greased cookie sheet, with the little pointy end of the triangle at the bottom so they don’t come unrolled. Dust tops with more cinnamon sugar and bake at 325 for 25-30 minutes, or until tops are golden brown.
Repeat with the other sections. I like to make a different filling for each batch, for variety. You can also brush them with a sugar glaze after they come out of the oven, but what I like about them is they aren’t that sweet, so it’s nice to have that as an alternative, especially now at Christmas time when everywhere you look is sweets!
1/2 lb butter (2 sticks)
1/4 lb cream cheese (4 oz, or half a regular sized package)
2 TBSP sour cream
1/4 cup sugar
pinch of salt
2 cups flour
Let the butter and cream cheese come up to room temperature to soften them, then cream with the sugar, salt, and the sour cream. Add the flour gradually and mix well. Wrap tightly, and refrigerate overnight. The next day, divide the dough into sections and roll each section out into about a 10 or 12 inch circle, about 1/8 inch thick.
Preheat oven to 325.
If you want to be traditional, mix cinnamon and sugar together, about 1 TBSP cinnamon per cup of sugar, or to your taste, and sprinkle over the circle, leaving about a 1 inch border all around. Sprinkle with chopped nuts (I like pecans, but probably walnuts are more traditional). Using a sharp knife or a pizza cutter, cut across the diameter into 12-16 triangles, like a pie. I’ll be honest here, I usually aim for 16 and end up with 14. If I were better at eyeballing it or if I used a protractor I could divide it perfectly, but what you’re aiming for is little skinny triangles that you can roll up one at a time, starting at the outside edge working towards the middle. Like crescent rolls. Place on parchment lined or greased cookie sheet, with the little pointy end of the triangle at the bottom so they don’t come unrolled. Dust tops with more cinnamon sugar and bake at 325 for 25-30 minutes, or until tops are golden brown.
Repeat with the other sections. I like to make a different filling for each batch, for variety. You can also brush them with a sugar glaze after they come out of the oven, but what I like about them is they aren’t that sweet, so it’s nice to have that as an alternative, especially now at Christmas time when everywhere you look is sweets!