Cinnamon RugelachRecipe By: Marsha Rosen
This traditional Jewish pastry can be served at any time of day, from a brunch, to an afternoon coffee break, to dessert.
- 1 cup unsalted butter
- 2 cups small-curd cottage cheese (like Nordica brand)
- 1⁄8 tsp salt
- 2 cups all-purpose flour, plus extra for rolling
- 1⁄3 cup unsalted butter, melted
- Cinnamon sugar (1⁄2 cup sugar mixed with 2 tsp ground cinnamon)
1. Bring butter and cottage cheese to room temperature. Preheat oven to 350°F. Add butter and cottage cheese to the bowl of a standing mixer, beat together, then add salt and flour. Beat with the paddle attachment until smooth and elastic, about 2 minutes. Cover and chill for several hours or overnight.
2. Divide dough into 4 equal balls. On a lightly floured surface, roll each ball into a circle, about 1⁄8-inch thick and 9 inches in diameter. Lightly brush each with melted butter and sprinkle with about 2 teaspoons of cinnamon sugar (alternatively, you could top circles with preserves or finely chopped pecans or walnuts). Using a butter knife, cut each circle into 16 pie-shaped wedges. Roll up each wedge, starting at the wide end and finishing with the point. Place on parchment-lined cookie sheets, point side down.
3. Repeat with the rest of the dough to create approximately 64 pieces. Brush tops lightly with melted butter and sprinkle each again with a generous pinch of cinnamon sugar. Bake for 12 minutes, rotate pans, then bake for 13 minutes more, or until golden brown.