Recipe: Cinnamon Rugelach, Cream cheese Ruglelach

Cinnamon Rugelach
Makes 64
Dissolve 1 pkg yeast and 2 tablespoons Sugar in 1/4 cup lukewarm water. Beat 3 egg YOLKS,
5 oz. Evaporated milk and 1 teaspoon vanilla with whick. Mix 3 cups ungifted flour and 1/2
teaspoon salt, with 1 cup softened butter, egg mixture and yeast to bowl. Beat with electric
mixer until blended and smooth. Cover tightly with plastic wrap and refrigerate overnight.
Mix 1 cup sugar and 5 tablespoons of cinnamon in separate bowl. Sprinkle pastry board.
Divide the dough into 8 sections. Keep refrigerated until rolling each piece one at a time. Roll
each section into a 6 inch circle. Sprinkle both sides with cinnamon mixture and use sharp knife
to cut into 8 wedges. Place 1/2 teaspoon of jam, nuts, raisins, choc.bits on widest part of wedge
and roll from largest point to smallest. Lay on its seam on cookie sheet lined with ungreased wax
paper. Each piece should be 1/2 inch apart. Bake in preheated 350 degree oven 30 minutes until
brown.

Cream cheese Ruglelach
Makes 50
8 oz. Cream cheese, 1/2 pound unsalted butter, 1 3/4 unsifted flour (all room temperature)
Mix together and form into 3 balls. Refrigerate 3 hours or freeze 1 hour.
Cut each ball into 8 sections. Keep refrigerated until rolling each piece one at a time. Roll each
section into a 8-9 inch circle- roll thin. Sprinkle both sides with cinnamon mixture and use sharp
knife to cut into 8 wedges. Place 1/2 teaspoon of jam, nuts, raisins, choc.bits on widest part of
wedge and roll from largest point to smallest.
Bake 350 nixt to bottom shelf for 15-20 minutes then move to second to top shelf for 5 minutes
for browning slightly.