Celebration Rugelach

Ingredients

some remaining walnut mixture around outside of rugelachs
1,000 gr unsifted all-purpose flour
9 gr baking powder
230 ml cream cheese
400 gr coarsely walnuts
210 gr golden raisins
14 gr sugar
5 gr cinnamon
12 seedless raspberry preserves
1/2 apricot preserves
1 ivy
2 batches in bowl
1/2 flour
1/2 butter
4 balls
4 more balls of dough
36 by
10 rectangle
1/8 slices from outside edges to flute
40 gr nuts
350 gr walnuts until
1 baking sheet with aluminum foil
2 sheets of foil crosswise an a baking shee place one
15 pastry ring
3 pastry ring on separate sheets of foil on the other baking shee with the tip of a skewer
9 slices rugelach
5 walnut mixture
3 gr raisins to cover
1/2 slices dough over covered
1/2 enclose filling
9 ring scored on baking shee
8 slices more of dough as in step
7 slices filled around center
9 pastry ring around rugelach spiral
6 rugelachs
5 slices filled of dough
30 rugelach
2 slices filled
6 rugelach to remain in the oven until it is completely
9 rugelach on
6 rugelachs to make level so tiers will stand securely

Instructions

individual plates. Then cut 15 cm rugelach into 10 wedges and remove to plates; cut 23 cm rugelach into 14 wedges and remove. Note: Pastry rings, which look like bottomless tart pans, can be found at gourmet cookware stores. If not available in your area, order by mail from Bridge Kitchenware, 214 E. 52 Street, New York, N.Y. 10022 or call (212) 838-190

1. Country Living/December/92 Scanned & fixed by Di Pahl & <gg>