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Title: Dried Cherry and Chocolate Rugalach
Categories: Cookie
Yield: 1 Servings
| Dough | ||
| 4 | oz | Cream cheese; at room temperature |
| 4 | oz | (1 stock) butter; at room temperature |
| 1 | tb | Sour cream or plain yogurt |
| 1 1/4 | c | Flour |
| 1/4 | ts | Salt |
| Filling | ||
| 3 | oz | Pitted dried cherries |
| 1 | c | Walnuts |
| 3 | tb | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1 | oz | Bittersweet chocolate; cut into small |
| ; pieces | ||
| 4 | ts | Cherry jam |
| Confectioners sugar |
Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
In a food processor or with a hand-held electric mixer, combine the cream cheese, butter, and sour cream until smooth. Add the flour and salt and process until a dough forms. Divide the dough in half and form two 5-inch disks. Wrap them in plastic and refrigerate while making the filling.
Place all of the filling ingredients except the jam in a food processor and process until finely chopped. (The mixture will form a paste. ) Remove the dough from the refrigerator. On a floured surface, roll each disk into a 9-inch circle. Spread each circle with 2 teaspoons of jam. Pat half the cherry mixture onto each circle. With a pastry wheel or pizza cutter, cut each circle into twelve wedges. Starting at the wide end, roll each wedge up and place it, point-side down, on a cookie sheet.
Bake for 30 minutes, or until lightly browned. Cool on a cake rack and dust with confectioners' sugar.
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: Found on WWW at http://www.bpe.com/food/recipes/ferrary/che
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