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Ricetta Cinnamon Walnut Rugelach

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These charming crescent shaped cookies are flaky, tender, bite-sized Jewish treat sure to please. They house the just-right amount of nuts, cinnamon and sugar. Making this cookie can be a bit tedious and messy but well worth the effort.

Rugalach come in many flavors, but this is my personal favorite.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 20
Marcatori (Tags):

Ingredienti

Cost per serving $1.23 vedi dettagli
  • Cookie:
  • 1 Cup Old Time Vegetable Oil Spread (Margarine), Softened
  • 8 Oz. Cream Cheese, Softened
  • 2 Cups Gold Brand All-Purpose Flour, Sifted
  • 1/4 Tsp. Salt
  • Filling:
  • 3/4 Cups Walnuts, Toasted and Finely Chopped
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Tsp. Ground Cinnamon
  • Coating:
  • 1/4 Cup Powdered Sugar

Istruzioni

To Make Filling:
1.
Mix together walnut, sugar and cinnamon; set aside.
To Make Cookie:
1.
Cream butter and cream cheese together. Blend in flour and salt. Divide into 14 balls. Refrigerate until cold; 1 hour.
2.
Roll each ball; one at a time, in 6-inch circles; keeping the other balls cold until ready to use. I use a small plate to cut clean, even circles; reserving cut-off for use in additional cookies.
3.
Cut circle into 8 pie shape wedges. Place ¼ tablespoon walnut mixture into each wedge. Roll up starting with wide end and curve outside edges inward; to form crescent shape.
4.
Bake at 350°F for 12 minutes; let cool and roll in powdered sugar. Store in airtight container.
Yield: 5 1/2 Dozen.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 43g
Recipe makes 20 servings
Calories 214  
Calories from Fat 127 59%
Total Fat 14.27g 18%
Saturated Fat 6.25g 25%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 81mg 3%
Potassium 25mg 1%
Total Carbs 18.3g 5%
Dietary Fiber 1.1g 4%
Sugars 15.98g 11%
Protein 4.01g 6%
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