*  Exported from  MasterCook II  *

                   Four Star Rugelach + Cinnamon Twists

Recipe By     : 
Serving Size  : 60   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bestor DFPF73A
                        -----COTTAGE CHEESE DOUGH-----
   1      pint          Small curd cottage cheese -- 4 % milkfat
   2      cups          Flour
     1/8  teaspoon      Salt
   8      ounces        Butter -- chilled and cut into
                        slices
                        -----FILLING-----
     1/2  cup           Sugar
   1      teaspoon      Cinnamon
   4      tablespoons   Apricot jam -- strained
   1      cup           Walnuts -- finely chopped
   2 1/2  ounces        Dried currants -- (1/2 c) opt.

1. Spoon cheese into a sieve over a bowl and allow it to drain for at
least 2 hours. Using a rubber spatula, toss cheese occasionally. Remove
1 cup of the drained cheese for the dough.
2. Process flour and salt just to combine. Scatter all the butter pieces
over and process with on/off pulses until butter appears to disappear
into the flour mix. Scatter the 1 cup cottage cheese over the mix and
process with on/off pulses just until comes together into a cohesive
ball.
3. Divide dough into quarters; shape each into a flat disk. Wrap in
plastic and refrigerate until firm, at leat 4 hours; or freeze, well
wrapper, up to 1 month.
4.350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.
5. Remove one dough package at a time from refrigerator. Set aside for
10 minutes before rolling on a lightly floured surface, roll into a 10
to 11" circle, 1/8" thick. With a small metal spatula, spread only 1 T
jam very thinly over dough. Sprinkle with 2 T cinnamon-sugar, then with
1/4 cup nuts and 2 T currants. With rolling pin, lightly roll to press
filling ingredients into the dough.
6. Using a sharp knife, cut circle into 16 pie-shaped wedges; roll each
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.

 Can make Cinnamon Twists with same dough; combine 1/2 cup unsifted
powdered sugar and 1/2 teasp cinnamon.
Roll out 1/4 of dough onto 1/4 of mix,into an 11 x 12" rectangle, about
1/8" thick. As you roll, turn dough over and roll so that both sides are
coated. Cut 1/2" wide strips, about 11" long. Hold each end and twist 3

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