Cottage cheese dough: 1 pt Small curd cottage cheese
= 4 % milkfat 2 c Flour
1/8 ts Salt
8 oz Butter; chilled
= and cut into slices Filling—– 1/2 c Sugar
1 ts Cinnamon
4 tb Apricot jam; strained
1 c Walnuts; finely chopped
2 1/2 oz Dried currants; (1/2 c) opt.
Recipe by: Bestor DFPF73A 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. —–