*  Exported from  MasterCook  *
 
                                  Rugelach
 
 Recipe By     : Sundays at the Moosewood Restaurant
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies & Bars
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry:
    1      cup           unsalted butter -- softened
    6      ounces        cream cheese -- softened
    2 3/4  cups          unbleached white flour
      1/4  teaspoon      salt
                         Raisin filling:
      1/2  cup           sugar
      2/3  cup           finely chopped raisins
      1/2  cup           finely chopped walnuts
    2      teaspoons     cinnamon
                         Chocolate Chip filling:
      3/4  cup           semi-sweet mini chocolate pieces
      3/4  cup           finely chopped walnuts
      1/2  cup           sugar
    1      tablespoon    unsweetened powdered cocoa
      1/2  teaspoon      cinnamon
                         Glaze:
    1                    egg yolk -- beaten
      1/4  cup           water
      1/4  cup           sugar
 
 For the pastry, in a large mixing bowl, cream the butter and cream cheese
 until light and fluffy.  Add the flour and the salt and knead the dough
 lightly until well mixed.  Wrap the dough in waxed paper or plastic and
 chill for at least 2 hours.
 
 Meanwhile, prepare the filling of your choice by combining all the
 ingredients.  Set aside.
 
 When the dough has chilled for a couple of hours and you're ready to bake
 the rugelach, divide the dough into 9 equal pieces.  Work with one piece
 at a time and keep the rest refrigerated.  Roll each piece of dough into
 an 8-inch circle.  Sprinkle the dough all over with about one-ninth of the
 filling.  Gently press the filling into the pastry.  Cut the circle into 8
 pie-shaped wedges.  Starting at the base of each wedge, roll to the point
 to form little horn-shaped pastries.  Place each rugelach, point side
 down, on an unoiled baking sheet.  Continue with the rest of the dough.
 When you have almost finished forming all the rugelach, preheat the oven
 to 375 degrees F.
 
 Combine the egg yolk with the water.  Brush the tops with the beaten egg
 yolk mixture and sprinkle with sugar.  Bake for 15 minutes or until golden
 brown.
 
 Note:  This is a very soft dough.  For easier handling, roll the dough out
 on a piece of waxed paper.
 
 
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