Title: Maple Nut Rugelach
Categories: Cookie Dessert
Yield: 32 Servings
| DOUGH |
| 4 | oz | Cream cheese, softened |
| 1/3 | c | Unsalted butter, at room - |
| | | Temperature |
| 1/4 | c | Sugar |
| 2 | tb | Maple syrup |
| 1/4 | ts | Salt |
| 1 | | Egg yolk |
| 1 1/2 | c | Flour |
| FILLING |
| 1 | c | Ground walnuts |
| 1/3 | c | Sugar |
| 2 | tb | Maple syrup |
| 1/8 | ts | Cinnamon |
| 1 | | Egg white |
| 1 | ts | Water |
| 1 | ts | Sugar |
Prepare dough: beat together cream cheese, butter, sugar, maple syrup, salt
and egg yolk, in a large bowl, until smooth. Beat in flour just until
blended. Shape dough into balls. Refrigerate until firm, about 2 hours.
Prepare filling: Stir together walnuts, 1/3 cup sugar, maple syrup, and
cinnamon, in a medium bowl. Preheat oven to 350 deg f. Grease two baking
sheets. Roll out half the dough to 1/8" thickness. Cut dough into 10" dia.
circle. Spread the dough with half the walnut mixture. Cut dough into 16
wedges. Starting with the wide edge, roll dough pieces jelly roll style.
Place cookies point down on greased sheets. Repeat with remaining dough.
Lightly beat egg white with water. Brush over cookies. Bake in preheated
oven for 15 to 20 minutes. Remove from baking sheets to cool. Makes 32
cookies. Each cookie = 98 calories, 2 g protein, 6 g fat, 11 g carbo, 49 mg
sodium, 16 mg chol. Each cookie = 55 % calories from fat.