Rugelach (ice cream dough)

Yield: 100 Servings

Measure Ingredient
4 cups Flour, sifted
1 pounds Butter
1 pint Vanilla ice cream (good quality)
1 \N Jar (10 ounce) apricot preserves (all fruit)
10 \N Dried apricots (up to 12)
¼ cup Sugar (to taste) (up to 1/2)
1 cup Chopped walnuts
1 cup White raisins
½ cup Granulated sugar mixed with:
1 teaspoon Ground cinnamon (up to 1-1/2)
1 \N Egg beaten with:
1 teaspoon Water -and-
1 teaspoon Ground cinnamon
\N \N Following mixed 1/2 and 1/2:
\N \N Additional flour
\N \N Confectioners sugar





FROM THE KITCHEN OF BARBARA WASSER Cookie Sheet lined with parchment - OVEN TEMPERATURE 350 F MIXING AND BAKING INSTRUCTIONS: Cut butter into flour until it resembles coarse meal. Add ice cream. Use processor or flat beater in Kitchen Aid.

Refrigerate dough for 1 hour before using. Work with a small amount of dough at a time and keep remainder in refrigerator. Roll out like pie dough (round) but thinner about ⅛" thick. Cut into triangles. Sprinkle with cinnamon and sugar mixture. Place small amount of filling at wide end. Roll up. Place on cookie sheet lined with parchment paper, edge under. Paint egg wash on top and bake for 20 minutes or until brown. Sprinkle with confectioners sugar before serving.

Posted to JEWISH-FOOD digest V96 #098 From: swass@... (Barbara & Steve Wasser) Date: Sat, 7 Dec 1996 16:36:43 -0500

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