Provided by Dawn Murray
Categories Cookies Dessert Bake Quick & Easy Walnut Cottage Cheese Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32
Number Of Ingredients 9
Steps:
- Mix cheese and 2/3 cup margarine in medium bowl. Stir in flour. Knead in bowl until dough is smooth, about 1 minute. Divide dough into 2 balls. Flatten into disks. Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.
- Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor. Blend until almost smooth paste forms.
- Preheat oven to 350°F. Roll out 1 dough disk on lightly floured surface to 10-inch round. Spread half of brown sugar mixture evenly over. Cut round into 16 wedges. Starting at wide ends, roll up wedges. Bend ends in, forming crescents. Place on ungreased heavy baking sheet. Repeat rolling, filling and shaping with remaining dough disk.
- Beat egg and milk to blend in small bowl. Brush glaze over crescents. Bake until cooked through and light brown, about 25 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store airtight at room temperature.)
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TAHSEEN ALI
[email protected]These rugelach are the perfect size for a snack or dessert.
Ermine Kinchiro
[email protected]I love the way these rugelach look. They're so festive.
Muhammadtahir123 Muhammadtahir123
[email protected]These rugelach are delicious!
Arwa Al faheed
[email protected]I've made these rugelach several times now and they've always been a disappointment. I'm not sure why I keep trying.
Abdulkabeer Khan
[email protected]I'm not sure what I did wrong, but my rugelach came out really dry and crumbly.
Lama Hira
[email protected]These rugelach were really easy to make, but they didn't taste very good.
Ramjan Ali
[email protected]I followed the recipe exactly, but my rugelach didn't turn out as good as I hoped. I think I might have overbaked them.
Mir waiskhan
[email protected]I thought the pastry was a bit dry, but the filling was delicious.
Eddie Frencher
[email protected]These rugelach were a bit too sweet for my taste, but they were still good.
Wajid Wajid
[email protected]I'm not a big fan of cottage cheese, but I loved these rugelach. The filling was creamy and flavorful, and the pastry was flaky and buttery.
Ivan Durdevic
[email protected]These rugelach are the perfect treat for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
Khan Adnan
[email protected]I love the cottage cheese filling in these rugelach. It makes them so moist and flavorful.
Dorcas Diana
[email protected]These rugelach are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and everyone I've served them to has loved them.
Ezekiel Akoko
[email protected]I've made these rugelach several times now and they always turn out perfect. They're the perfect combination of sweet and savory.
Rana Danish
[email protected]These rugelach were a hit at my party! They were so easy to make and everyone loved them.