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Exotic Pork Vegetables
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Rugelach
Yield: Makes 3 dozen cookies
Ingredients:
1-1/2
cups all-purpose flour
1/4
teaspoon salt
1/4
teaspoon baking soda
1/2
cup butter, softened
1
package (3 ounces) cream cheese, softened
1/3
cup plus 1/4 cup granulated sugar, divided
1
teaspoon grated lemon peel, divided
1
cup ground toasted walnuts
1
teaspoon ground cinnamon
2
tablespoons honey
1
tablespoon lemon juice
Powdered sugar
Preparation:
1.
Combine flour, salt and baking soda in small bowl.
2.
Beat butter, cream cheese, 1/3 cup granulated sugar and 1/2 teaspoon lemon peel in large bowl with electric mixer at medium speed about 5 minutes or until light and fluffy. Gradually add flour mixture. Beat at low speed until well blended.
3.
Form dough into three 5-inch discs; wrap in plastic wrap and refrigerate until firm, about 2 hours.
4.
Preheat oven to 375°F. Grease cookie sheets; set aside.
5.
Combine walnuts, remaining 1/4 cup granulated sugar and cinnamon in medium bowl; set aside. Combine honey, remaining 1/2 teaspoon lemon peel and lemon juice in small bowl; set aside.
6.
Working with 1 piece of dough at a time, remove plastic wrap and place dough on lightly floured surface. Roll out dough with lightly floured rolling pin to 10-inch circle. Keep remaining dough refrigerated.
7.
Brush with 1/3 of honey mixture. Sprinkle with 1/3 cup nut mixture. Lightly press nut mixture into dough.
8.
Cut circle into 12 triangles with pizza cutter or sharp knife. Beginning with wide end of triangle, tightly roll up, jelly-roll fashion. Place cookies 1 inch apart on prepared cookie sheet.
9.
Repeat with 2 remaining dough pieces and filling ingredients. Bake 10 to 12 minutes or until lightly golden brown. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely. Sprinkle with powdered sugar. Store tightly covered.
Note
To toast walnuts, spread them in single layer on ungreased baking sheet; bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently. Remove walnuts from baking sheet to cool. To grind walnuts, place in food processor. Process using on/off pulsing action until ground, but not pasty.
This recipe appears in:
European
