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Four Star Rugelach + Cinnamon Twists

A home-style Four Star Rugelach + Cinnamon Twists made with Curd Cottage Cheese, Flour, Salt, Butter Chilled, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 pt
• 2 cup
• 1/8 tsp
• 8 oz
• 1/2 cup
• 1 tsp

Method (preview)

1. 1

   Recipe by: Bestor DFPF73A

2. 2

   Spoon cheese into a sieve over a bowl and allow it to drain for at least 2 hours.

3. 3

   Using a rubber spatula, toss cheese occasionally.

4. 4

   Remove 1 cup of the drained cheese for the dough.

5. 5

   Process flour and salt just to combine.

6. 6

   Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix.

7. 7

   Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.

8. 8

   Divide dough into quarters; shape each into a flat disk.

9. 9

   Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 1 month.

10. 10

    4. 350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.

11. 11

    Using a sharp knife, cut circle into 16 pie-shaped wedges; roll each one up, beginning at the wide end.

12. 12

    Place 1 ″ apart, point down, on foil-lined sheet.

13. 13

    Bake 15 to 20 minutes, or until golden brown.

14. 14

    Cool 5 minutes, then, transfer rugelach to a wire rack to cool.