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Polish Rugelach with Variations
(Walnut Horns)
- Dough:
- 1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
2 3/4 cups all purpose flour
1 teaspoon salt
- Filling:
- 3/4 cup sugar
2/3 cup dried cranberries, finely chopped
2/3 cup finely chopped toasted walnuts or almonds
1/2 cup unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, beaten
Additional sugar
- For dough: Beat butter and cream cheese
in large bowl until light. Add sugar; beat until fluffy. Mix
in flour and salt. Gather dough into ball and gently knead until
smooth. Divide dough into 8 equal pieces. Gather each into ball;
flatten into disks. Wrap in plastic wrap and chill 1 hour.
- For filling: Mix 3/4 cup sugar, cranberries,
walnuts, butter, cinnamon and
allspice in small bowl to blend. Set aside.
- Position rack in center of oven and preheat
to 350°F (175°C).
- Place 1 dough disk on floured work surface
(keep remaining 7 dough disks refrigerated). Roll out dough to
an 8-inch round. Spread 3 tablespoons filling over round, leaving
1/2-inch border. Cut round into 8 wedges. Starting at wide end
of each wedge, roll up tightly and completely to tip.
- Place cookies, tip pointing down, on ungreased
baking sheet and form into crescents. Repeat with 3 more dough
disks and filling. Brush cookies with egg. Sprinkle with additional
sugar over. Bake until golden, about 20 minutes. Transfer cookies
to wire racks and cool. Repeat with remaining 4 disks, filling,
egg and sugar.
Makes 64 cookies.
Variations:
Apricot filling:
1 cup thick apricot preserves
3/4 cup toasted finely chopped walnuts or almonds
- Mix apricot preserves and nuts in small
bowl to blend. Set aside.
Chocolate filling:
1 cup shaved bittersweet chocolate
1/4 cup sugar
- Mix chocolate and sugar in small bowl
to blend. Set aside.
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