Rugelach are rolled cookies that are in some ways similar in shape to a croissant.
They are believed to have originated in Eastern Europe and were popularized by Ashkenazic (Polish) Jews. Rugelach means “little twists” Yiddish.
Although this cookie is not fried, it has become a traditional Hanukkah dessert.
There are many mouth-watering rugelach recipes but I thought this one from Allrecipes.com sounded fast and easy for rugelach neophytes.
However, I also checked out a really gorgeous looking rugelach recipe on the blog Sugared Ellipses. Check it out and I bet you will agree!
Happy Hanukah and let me know how you enjoy the cookie!
Rugelach
INGREDIENTS:
1/2 pound butter
2 cups cottage cheese
2 cups all-purpose flour
1/2 cup raisins
1 tablespoon ground cinnamon
- Preheat oven to 375 F.
- Mix butter or margarine, cottage cheese and flour together.
- Roll the dough into a circle about 1/4 inch thick. Cut the dough into triangular wedges. Sprinkle raisins into the broad end of the wedge along with cinnamon and sugar. Roll from the broad edge toward the pointed edge to form crescents. Sprinkle the crescents with cinnamon and sugar. Arrange the cookies on an ungreased baking sheet.
- Bake for 12 minutes.
| Recipe courtesy of Edna Weisberger via Allrecipes.com |
This looks really good! Cheese, cinnamons and raisin work really well together!
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