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                                  Rugala

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies                          Jewish
                Desserts                         Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Oakman
                        -----FILLING-----
   1      cup           Ground pecans
   1      cup           Currants
     1/2  cup           Sugar
   1      teaspoon      Cinnamon
                        -----DOUGH-----
   8      ounces        Cream cheese -- room temperatu
   2      cups          All purpose flour
   1      cup           Butter -- room temp.
   2      tablespoons   Sugar
                        Flour
  12      ounces        Apricot jam -- jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

 For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10" circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

 Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don't overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won't be so stiff to handle properly and roll well.

 Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

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