Yield: 1 Servings
|1 cup||Unsalted Butter; Room Temperature|
|8 ounces||Neufchatel Cheese*; Room Temperature|
|3½ ounce||Dried Cranberries; Finely Chopped|
|⅔ cup||Finely Chopped Walnuts; * See Note|
|½ cup||Unsalted Butter; Melted|
|2 teaspoons||Ground Cinnamon|
|1 teaspoon||Ground Allspice|
|1 large||Egg; Beaten|
|\N \N||Additional Sugar|
*I use pecans rather than walnuts since I think pecans and cranberries are a better pair. I have also used regular cream cheese without adverse effects.
Dough: Using an electric mixer, beat butter and cheese in a large bowluntil light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into a ball and gently knead until smooth. Divide dought into 8 equal pieces. Gather each into a ball; flatten into disks. Wrap in plastic and chill 1 hour. Can be made 1 day ahead. Let soften slightly before rolling.
Filling: Mix ¾ cup sugar, cranberries, walnuts, butter, cinnamon and allspice in a small bowl to blend. Set aside.
Position rack in the center of oven and preheat to 350 degrees.
Assembly: Place 1 dough disk on a floured work surface (keep remaining disks refrigerated). Roll out dough into an 8 inch round. Spread 3 tbsp of the filling over the round, leaving ½ inch border. Cut round into 8 wedges. Starting at the wide end of each wedge, roll up tightly and completely to the tip. Place the rugelach, tip pointing down, on an ungreased baking sheet and form into cresents. Repeat with remaining dough.
Brush with egg and sprinkle additional sugar atop.
Can be made ahead and store in an airtight containiner at room temperature u to 1 week or freeze up to 1 month.
Recipe by: Bon Appetit, December, 1996 Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 04, 1998, converted by MM_Buster v2.0l.