Rugalach

dsc_00201This recipe is from the Taste of Home Best Loved Cookies and Bars magazine. I only made 1/2 the recipe amount since it makes about 4 dozen as is. I also left out the salt and used walnuts instead of pecans.

RUGALACH

1 cup butter, softened

1 package (80z/240g) cream cheese

2 cups plain flour

1/2 teaspoon salt

FILLING 

1 cup sugar

1 tablespoons ground cinnamon

1/2 cup butter, melted

1/2 cup finely chopped pecans

In a large mixing bowl, cream butter and cream cheese. Combine flour and salt and gradually add to the creamed mixture. Divide dough into quarters. Wrap each portion in plastic wrap and refrigerate for 1 hour or until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12″/30cm circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon of melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut into 12 wedges.

Roll up wedges from the wide end, place pointed side down 2″ apart on ungreased baking sheets. Curve ends to form a crescent shape. Bake at 350F/180C for 24-26 mins or until golden brown. Remove to wire racks. Brush with remaining butter, sprinkle with remaining sugar.

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