• 4/10 Cinnamon Crescents 5

    From Ben Collver@1:18/200 to All on Fri Apr 10 10:13:49 2026
    * Exported from MasterCook II *

    Cinnamon Nut Raisin Crescents (Rugelach)

    Recipe By : International Jewish Cookbook by Faye Levy
    Serving Size : 48 Preparation Time :0:00
    Categories : Cookies Jewish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Cream Cheese Dough:
    8 oz Cream cheese
    1 c Unsalted butter -- cold
    2 c All-purpose flour
    1/4 ts Salt
    1/3 c Sour cream
    1 ts Water -- if needed
    Filling:
    1/2 c Sugar
    1 tb Ground cinnamon
    1 c Walnuts -- finely chopped
    1/2 c Dark raisins -- chopped

    Cut cream cheese into 1 tb sized pieces and let soften at room
    temperature. Cut butter into small pieces of about 1/2 tb and keep
    cold until ready to use. In a food processor, combine flour, salt,
    and butter. Process with on/off turns until mixture resembles coarse
    meal. Add cream cheese and sour cream, distributing them fairly
    evenly over mixture. Process with on/off turns until dough just holds
    together. Add 1 ts water if necessary. Wrap dough, press into a ball,
    and flatten to a disc. Refrigerate 4 hours or up to 2 days.

    Lightly butter 2 or 3 baking sheets. Mix sugar and for filling.
    Divide dough into 4 pieces. Press 1/4th of dough to a round, then
    flatten it. Roll it to a 9" circle about 1/8". Sprinkle 1/4th of
    sugar &cinnamon mixture (about 2 tb) all over circle, then sprinkle
    1/4th of nuts and 1/4th of raisins around outer edge of circle. Press
    with rolling pin so they adhere to dough.

    Using a heavy knife, cut circle in 12 wedges, making each cut with a
    sharp movement of heel of knife. Roll up dough tightly from wide end
    to point; be sure filling is enclosed, since raisins can burn if
    exposed. Repeat process with other 3 piece of dough.

    Put cookies on baking sheets, with points of triangles facing down,
    spacing them about 1" apart. Refrigerate while shaping more cookies. Refrigerate all at least 20 minutes before baking. Unbaked cookies
    can be frozen.

    Preheat oven to 350?F. Bake cookies for 22 to 25 minutes, or until
    light golden. Cool on racks.

    Yield: 48 Cookies

    Formatted by: Mary Wilson (BWVB02B)


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