Dried cherry and chocolate rugalach

Yield: 1 Servings

Measure Ingredient
4 ounces Cream cheese; at room temperature
4 ounces (1 stock) butter; at room temperature
1 tablespoon Sour cream or plain yogurt
1¼ cup Flour
¼ teaspoon Salt
3 ounces Pitted dried cherries
1 cup Walnuts
3 tablespoons Sugar
½ teaspoon Ground cinnamon
1 ounce Bittersweet chocolate; cut into small pieces
4 teaspoons Cherry jam
\N \N Confectioners sugar



Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.

In a food processor or with a hand-held electric mixer, combine the cream cheese, butter, and sour cream until smooth. Add the flour and salt and process until a dough forms. Divide the dough in half and form two 5-inch disks. Wrap them in plastic and refrigerate while making the filling.

Place all of the filling ingredients except the jam in a food processor and process until finely chopped. (The mixture will form a paste.) Remove the dough from the refrigerator. On a floured surface, roll each disk into a 9-inch circle. Spread each circle with 2 teaspoons of jam. Pat half the cherry mixture onto each circle. With a pastry wheel or pizza cutter, cut each circle into twelve wedges. Starting at the wide end, roll each wedge up and place it, point-side down, on a cookie sheet.

Bake for 30 minutes, or until lightly browned. Cool on a cake rack and dust with confectioners' sugar.

Posted to MC-Recipe Digest V1 #832 by c4@... on Oct 08, 1997

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