Lee Small’s Rogelah
NCJW cookbook, page 115
Ingredients
1 cup butter (2 sticks), room temperature
1/2 pound cream cheese, room temperature
2 cups flour
Directions
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Blend butter, cream cheese, and flour by hand. Mix until dough forms a ball. Divide into four balls, cover well, and refrigerate for several hours or overnight.
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Preheat oven to 375.
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Mix cinnamon, sugar, and walnuts.
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Sprinkle board with sugar, and roll out each ball into a round about 1⁄₈‐inch thick. Sprinkle with cinnamon, sugar, nuts, and raisins. You can put dabs of apricot jam on top of cinnamon mixture.
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Cut into 12 wedges (triangles).
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Roll each triangle from widest point to smallest, and place point‐side down on greased cookie sheet.
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Bake for about 20 minutes or until brown.
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Remove to cooling rack.