Rugelach – those irresistible pastries filled with fruit, nut, or chocolate filling, beckon from your holiday sweets tray – a warm reminder of someone who loves you on a cold December day. Naomi used to sneak the store bought tin of these from her grandmother’s table and eat them with her sister (under same table!) while the adults were occupied with coffee and other boring details. This pastry goes great on a holiday cookie tray or boxed as a gift to someone you really care about.
2 cups Better Batter Gluten Free Flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
2 c raspberry preserves or jam (NOT jelly)
1 tablespoon cocoa
1 tablespoon cinnamon
1/2 cup sugar
1/2 cup finely grated semi-sweet chocolate or crushed mini chocolate chips
butter or margarine, melted
Cut cold butter or margarine and cream cheese into bits the size of small peas. In food processor pulse better batter flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
Shape crumbly mixture into four equal disks. Wrap each disk to keep from drying out. Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them.
For NUT FILLING, combine sugar, cinnamon, chopped walnuts, and finely chopped raisins, for best results pulsing in a food processor, until a slightly chunky paste or crumb mixture forms.
FOR FRUIT FILLING, mix raspberry preserves with fork until smooth and spreadable
FOR CHOCOLATE FILLING, mix cocoa, cinnamon, sugar and chocolate or mini chocolate chips together in a bowl with butter or margarine, until smooth.
Sprinkle each round evenly with 1/4 of one of the mixtures, all the way to the edge of the round. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
Preheat oven to 350 degrees.
Brush cookies with milk, or with egg white mixed with water, if desired, to make shine.
Bake 22-25 minutes or until lightly golden. Cool on wire racks. Store in airtight containers…or freeze well wrapped.