← All recipes

Four Star Rugelach+ Cinnamon Twists

Four Star Rugelach+ Cinnamon Twists comes together with Flour, Salt, Butter Chilled And Cut Into, Sugar, and Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

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

2. 2

   Using a rubber spatula, toss cheese occasionally.

3. 3

   Remove 1 cup of the drained cheese for the dough.

4. 4

   Process flour and salt just to combine.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   4.350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.

10. 10

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

11. 11

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

12. 12

    Bake 15 to 20 minutes, or until golden brown.

13. 13

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

14. 14

    Can make Cinnamon Twists with same dough; combine 1/2 cup unsifted powdered sugar and 1/2 teasp cinnamon.

15. 15

    Roll out 1/4 of dough onto 1/4 of mix,into an 11 x 12 ″ rectangle, about 1/8 ″ thick.

16. 16

    As you roll, turn dough over and roll so that both sides are coated.

17. 17

    Cut 1/2 ″ wide strips, about 11 ″ long.

18. 18

    Hold each end and twist 3