Ingredients
- 350 oven
- 16 pie shaped (wedges)
- 11 circle
- 4 milkfat
- 1 month
- 250 gr flour
- 250 gr curd cottage cheese
- 220 gr butter
- 120 gr cheese for the dough (drained)
- 120 gr cottage cheese over the mix
- 120 gr walnuts
- 100 gr sugar
- 80 gr apricot jam
- 36 gr nuts
- 34 gr currants (dried)
- 8 gr cinnamon sugar
- 7 gr jam thinly over dough (very)
- 5 gr curran with rolling pin
- 3 gr cinnamon
- 1 gr salt
one up, beginning at the wide end. Place 3 cm 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. ----
