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Rugelach II (D, TNT)
Source: Cooks Illustrated, Sept/Oct 1997
Yield: 32

2-1/4 cups all-purpose flour
1-1/2 tablespoons sugar
1/4 teaspoon salt
1/2 pound butter chilled
8 ounces cream cheese
2 tablespoons sour cream

Apricot Raisin Filling:
1 cup sugar
1 tablespoon cinnamon
2/3 cup apricot preserves
1 cup raisins (golden)
2-1/4 cups walnuts, chopped fine

Strawberry Chocolate Filling:
1 cup sugar
1 tablespoon cinnamon
2/3 cup strawberry preserves
1 cup miniature chocolate chips
2-1/4 cups walnuts, chopped fine

2 large eggs
2 tablespoons milk

Make Dough: Pulse flour, sugar, and salt to combine in food processor fitted with steel blade. Add butter (cut into 1/4" pieces) and cream cheese (cut into 1/2" chunks) pieces and sour cream; pulse until dough comes together in small, uneven pebbles the size of cottage cheese curds, about sixteen 1-second pulses.

Turn mixture onto work surface, press into 9" by 6" log, divide into 4 equal portions and press between two sheets of plastic wrap; roll out to form 8-1/2" circle. Stack dough circles on plate; freeze 30 minutes (or up to 1 month if stored in zipper lock freezer bag.

Meanwhile, mix sugar and cinnamon in small bowl; set aside with other filling ingredients.

Working with one dough round, remove from freezer and spread 2.5 tablespoons preserves,1/4 cup raisins, 2 tablespoons cinnamon sugar and 1/2 cup walnuts in that order, over dough and pat down gently. Cut dough into eight wedges. Roll each wedge into crescent shape and place at 2" intervals on parchment paper lined heavy rimmed baking pans.

Freeze crescents at least 15 minutes. Frozen crescents, if well wrapped, can be frozen in a zipper-lock bag up to 6 weeks.

Repeat with remaining dough rounds.

Adjust oven racks to upper and lower middle positions and heat oven to 375°F.

Whisk egg yolks and milk in a small bowl until smooth. Brush top and sides of frozen crescents with egg-milk mixture.

Bake crescents, turning baking pans from front to back and top to bottom halfway through baking time, until pale gold and slightly puffy, 21 to 23 minutes (Check often). Immediately sprinkle each cookie with scant teaspoon cinnamon sugar; carefully transfer hot, fragile cookies to cooling rack using a thin bladed spatula.

Posted by Paul Dunetz

Nutritional Info Per Serving: N/A