Butterhorns Aka Rugelach Rugulach Snails Schnecken Recipes

BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN

Steps:

• Cream butter, cream cheese, and sugar until soft.
• Sift in the flour and mix to make a soft dough.
• Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
• Refrigerate for at least 30 minutes.
• Make the filling by mixing all ingredients in a small bowl.
• Preheat oven to 375*.
• Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
• Starting from the base of each triangle, roll up to form spirals.
• You can curve them into crescents if you like.
• Continue with the other 3 disks of dough.
• Place on baking sheets and brush with egg white glaze.
• Sprinkle lightly with granulated sugar.
• Bake until just golden, about 10 minutes.
• For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
• Continue as above but bake for 15-20 minutes.

RUGELACH

Steps:

• Cut butter into flour using 2 knives.
• In separate bowl, beat egg yolk and sour cream.
• Mix well and then add flour mixture. Once again, mix well.
• Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
• Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
• Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
• Brush with melted butter and spread 1/3 of the filling mixture on each portion.
• Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
• Place on greased cookie sheets.
• Bake 15 minutes or until lightly browned.
• Cool. Sprinkle with powdered sugar.