Ingredients
- 350 oven
- 16 pie shaped (wedges)
- 11 circle
- 4 milkfat
- 1 month
- 2 c flour
- 1 pt curd cottage cheese
- 8 oz butter
- 1 cup cheese for the dough (drained)
- 1 cup cottage cheese over the mix
- 1 c walnuts
- 1/2 c sugar
- 4 tb apricot jam
- 1/4 cup nuts
- 2 1/2 oz currants (dried)
- 2 t cinnamon sugar
- 1 t jam thinly over dough (very)
- 2 t curran with rolling pin
- 1 ts cinnamon
- 1/8 ts salt
one up, beginning at the wide end. Place 1" apart, point down, on foil-lined sheet. Bake 15 to 20 minutes, or until golden brown. Toward the end of baking, if pastries are browning too much on the bottom from some of the jam oozing out, move them off the jam to a clean spot on the sheet. Cool 5 minutes, then, transfer rugelach to a wire rack to cool. ----