Thursday, April 24, 2014

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Strawberry Rugelach

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Rochester: Strawberry Rugelach
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SERVES:

48 cookies

INGREDIENTS:

2 sticks room temperature unsalted butter
8-ounces room temperature cream cheese (regular or light)
2 cups all-purpose flour

all-purpose flour as needed for rolling out dough

approx. 1 cup strawberry jam

PROCEDURE:

Add two sticks of room temperature unsalted butter to an electric mixer with one 8-ounce room temperature block of cream cheese and cream that until it's nice and smooth.

Slowly add 2 cups of all-purpose flour on low speed and turn the machine off when the flour is incorporated.

Then use your hands to finish shaping that into a nice ball of dough.

Then place that onto a sheet of plastic wrap and tightly wrap it up and place it into the fridge for at least an hour or two.

Once the dough has firmed up, heat the oven to 350 degrees and place the dough onto a well floured work surface and cut it crosswise into 4 equal sections.

Working with one of those sections at a time, sprinkle a little flour over the top and use a rolling pin to roll it out into a circle between 1/8th and 1/4 inch thick.

Top that with a thin layer of strawberry jam (approx. 1/4 cup) and carefully cut it into 12 equal wedges, like a pizza, and roll each piece up from the outside in, placing each cookie onto a parchment paper lined baking tray point side down.

You'll need two trays for this and place those into the preheated 350 degree oven. They need to bake for 25 - 30 minutes and you'll want to switch the trays from top to bottom halfway through.

Then let them cool down to room temperature and they're good to go.

HINTS:

Make different versions by using different jams or brush a little melted butter over the rolled out circles and sprinkle a generous amount of cinnamon sugar over the top before cutting and rolling each cookie.

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