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Rugelach w/Ice Cream Dough (D, TNT)
Source: Unknown source via Sadye Klee Hartstein Gardner
Yield: 72

4 cups all-purpose flour sifted
1 pound butter
1 pint vanilla ice cream good quality

10 ounces apricot preserves all fruit
1 cup chopped walnuts
1 cup golden raisins

1/2 cup granulated sugar, mix with
1-1/2 teaspoons ground cinnamon

1 egg, beaten with
1 teaspoon water and
1 teaspoon ground cinnamon

Rolling Material:
Confectioners sugar, mixed 1/2 and 1/2
All-purpose flour

Cookie sheet lined with parchment, 350°F oven.

In the work bowl of a food processor, cut butter into flour until it resembles coarse meal.

Add ice cream and process until it makes a ball or use the flat beater in Kitchen Aid or other electric mixer. Refrigerate dough for 1 hour before using.

Prepare filling by mixing the apricot preserves, walnuts and raisins.

Working with a small amount of dough at a time and keeping remainder in refrigerator, roll out like pie dough (round) on floured and sugared (rolling material) board, but thinner about 1/8" thick. Cut into triangles.

Sprinkle with cinnamon and sugar mixture. Place small amount of filling at wide end and roll up.

Place on cookie sheet lined with parchment paper, edge under. Paint egg wash on top and bake for 20 minutes or until brown.

Freezes well. Sprinkle with confectioners sugar before serving.

Poster's Notes:
Judy Kancigor says: Same dough may be used for a strudel. Roll to 4 rectangular, fill, roll, and cut to slices when hot from oven.

Posted by Barbara Wasser

Nutritional Info Per Serving: (excluding unknown items): 102 Calories; 6g Fat (50% calories from fat); 1g Protein; 12g Carbohydrate; 16mg Cholesterol; 57mg Sodium