MELT IN YOUR MOUTH RUGELACH FOR HANUKKAH!

Marion Pellicano Ambrose

 

I may not be Jewish, but I grew up in Brooklyn, and I know a good Rugelach when I taste one. This is my recipe for a really great Rugelach! Happy Hanukkah ! 

Ingredients:
1 cup cottage cheese

1 cup butter, softened

2 cups all-purpose flour

1/4 cup butter, softened

3/4 cup brown sugar

1/4 teaspoon ground cinnamon

3/4 cup chopped pecans

1/2 cup raisins

3 tablespoons orange marmalade

1 egg white

2 tablespoons water

 Directions

1. Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
2. Preheat an oven to 400 degrees . Lightly grease a baking sheet.
3. Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
4. Bake in the preheated oven until golden brown, 18 to 20 minutes.