Rugelach

Dear Turkey,

All Jews can rejoice

When they read this and see how

Fast one can make these

Rugelah

(makes about 20, adapted from Smitten Kitchen)

Ingredients:

For the dough:

- 2 c flour

- 1/2 t salt

- 1/2 lb butter, fridge temp

- 1/2 lb cream cheese, fridge temp

For the filling:

- 2/3 c sugar

- 1.5 T cinnamon

- 1/3 c mini chocolate chips + 1/3 c nuts, or 2/3 c chocolate chips 

Egg wash:

- 1 egg

- 1 t water

- 1 T cinnamon sugar that you poached from the filling (it's okay if a few chocolate chips make it in there)

Instructions:

- Process the dough ingredients in the food processor until a ball forms. Wrap up the ball and put it in the freezer for 20 mins.

- Stir together filling ingredients and also mix up the egg wash with a fork. 

- Divide the dough in two and leave one half in the freezer or fridge. Roll out the other half on a well-floured surface, with a well-floured rolling pin, until it's about as thin as a pie crust or a little thinner. Make something like a rectangle.

- Sprinkle this rectangle with half of the filling and roll it up into a log. Wrap it up, put it back in the freezer, and repeat with the other half.

- Cover two baking sheets with parchment paper and slice each log into 10-15 cookies. Place on the cookie sheets and brush with the egg wash (don't be OCD here, just get it on). 

- Bake at 350 F for 15-30 mins (depending on how thick they are). They will start to get just the slightest bit brown and you'll see the dough start to lose some moisture when they're done.

Enjoy,

Tofu