Polish Rugelach with Variations (Walnut Horns)

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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.

Yields 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.