*  Exported from  MasterCook II  *
 
                    Four Star Rugelach + Cinnamon Twists
 
 Recipe By     : 
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Bestor DFPF73A
                         -----COTTAGE CHEESE DOUGH-----
    1      pint          Small curd cottage cheese -- 4 % milkfat
    2      cups          Flour
      1/8  teaspoon      Salt
    8      ounces        Butter -- chilled and cut into
                         slices
                         -----FILLING-----
      1/2  cup           Sugar
    1      teaspoon      Cinnamon
    4      tablespoons   Apricot jam -- strained
    1      cup           Walnuts -- finely chopped
    2 1/2  ounces        Dried currants -- (1/2 c) opt.
 
 1. Spoon cheese into a sieve over a bowl and allow it to drain for at
 least 2 hours. Using a rubber spatula, toss cheese occasionally. Remove
 1 cup of the drained cheese for the dough.
 2. Process flour and salt just to combine. Scatter all the butter pieces
 over and process with on/off pulses until butter appears to disappear
 into the flour mix. Scatter the 1 cup cottage cheese over the mix and
 process with on/off pulses just until comes together into a cohesive
 ball.
 3. Divide dough into quarters; shape each into a flat disk. Wrap in
 plastic and refrigerate until firm, at leat 4 hours; or freeze, well
 wrapper, up to 1 month.
 4.350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.
 5. Remove one dough package at a time from refrigerator. Set aside for
 10 minutes before rolling on a lightly floured surface, roll into a 10
 to 11 circle, 1/8 thick. With a small metal spatula, spread only 1 T
 jam very thinly over dough. Sprinkle with 2 T cinnamon-sugar, then with
 1/4 cup nuts and 2 T currants. With rolling pin, lightly roll to press
 filling ingredients into the dough.
 6. Using a sharp knife, cut circle into 16 pie-shaped wedges; roll each
 one up, beginning at the wide end.
 Place 1 apart, point down, on foil-lined sheet. Bake 15 to 20 minutes,
 or until golden brown. Toward the end of baking, if pastries are
 browning too much on the bottom from some of the jam oozing out, move
 them off the jam to a clean spot on the sheet. Cool 5 minutes, then,
 transfer rugelach to a wire rack to cool.
 
  Can make Cinnamon Twists with same dough; combine 1/2 cup unsifted
 powdered sugar and 1/2 teasp cinnamon.
 Roll out 1/4 of dough onto 1/4 of mix,into an 11 x 12 rectangle, about
 1/8 thick. As you roll, turn dough over and roll so that both sides are
 coated. Cut 1/2 wide strips, about 11 long. Hold each end and twist 3
 
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