My Mom’s Dairy Rugelach

rugelach-14
Makes 2 dozen
My favorite combination is cherry jam with walnuts, but use whatever you have or whatever combination you like.

Dough
2 cups flour
1 cup (2 sticks) unsalted butter or margarine, room temperature, cut into small pieces
1 cup cottage cheese
Pinch of salt

Filling
1/2 cup cherry jam, strawberry, or any flavor jam
1/2 cup chopped toasted walnuts, divided
1/2 chopped dried cherries, craisins apricots, optional, divided
1/2 cup coconut, optional, divided
Topping
1 teaspoon cinnamon
2 tablespoons sugar

In a food processor, use pulse to gently blend dough ingredients together until a smooth dough forms. Divide into 4 equal pieces, wrap each in plastic wrap and refrigerate at least 3 hours or overnight. Dough can also be frozen for up to three months.

Preheat oven to 375.

On a floured surface, roll each piece of dough into a 8-inch circle about 1/8-inch thick.
Spread each circle with 2 tablespoons jam, Then sprinkle 2 tablespoons nuts, 2 tablespoons dried fruit and 2 tablespoons coconut on top of jam. Using a knife or a pizza cutter, cut the circle, like a pizza, into 8 wedges. Starting at outside edge, roll each wedge to enclose filling.

Grease two cookie sheets. Place rugelach seam side down on prepared cookie sheets about 2-inches apart. In a small bowl, mix cinnamon and sugar. Sprinkle each cookie with cinnamon sugar topping.

Bake 15-20 minutes, until golden brown. Cool on baking sheet for 10 minutes before removing to cooling rack. Let rugelach rest 10 minutes before removing from cookie sheet.

One thought on “My Mom’s Dairy Rugelach

  1. These rugbies are delicious. Put extras in freezer and take out whenever ready for another marvelous treat. Yumm!

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