Butterhorns (aka Rugelach/Rugulach/Snails/Schnecken)

From Recipes Wiki, the recipe book anyone can contribute to!

Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 1 cup Butter, at room temp
• 8 ounces Cream Cheese, at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 Egg Whites, beaten with
• 1 tablespoon water (for glazing)
• granulated sugar (for sprinkling)

Filling

• 1 cup Walnuts or Pecans, finely chopped
• 1/2 cup Brown Sugar, firmly packed
• 1 teaspoon Cinnamon

[edit] Directions

• cream butter, cream cheese, and Sugar until soft.
• Sift in the flour and mix to make a soft dough.
• Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
• Refrigerate for at least 30 minutes.
• Make the filling by mixing all ingredients in a small bowl.
• Preheat oven to 375
• Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
• Starting from the base of each triangle, roll up to form spirals.
• You can curve them into crescents if you like.
• Continue with the other 3 disks of dough.
• Place on baking sheets and brush with egg white glaze.
• Sprinkle lightly with granulated sugar.
• Bake until just golden, about 10 minutes.
• For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
• Continue as above but bake for 15-20 minutes.

[edit] Other Links

[edit] See also