Mince And Apple Rugelachs

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

These inviting rugelachs (pronounced RUHG-uh-luhkh), traditional Jewish pastries, have a comforting mincemeat and apple filling insde buttery pastry.

Ingredients

• 1 cup (250 ml) butter (or hard margarine), softened
• 8 oz. (250 g) block cream cheese, softened
• 1/2 cup (125 ml) brown sugar, packed
• 2 1/4 cups (550 ml) all-purpose flour
• 1/4 tsp. (1 ml) salt
• 1 cup (250 ml) mincemeat
• 1/2 cup (125 ml) finely chopped dried apple
• 2 tbsp. (30 ml) fine dry bread crumbs
• 1 egg white (large), fork-beaten
• 1 tbsp. (15 ml) granulated sugar

Directions

1. Beat first 3 ingredients in large bowl until light and fluffy.
2. Add flour and salt.
3. Stir until soft dough forms.
4. Divide into 3 portions.
5. Shape into flattened discs.
6. Wrap with plastic wrap.
7. Chill for at least 1 hour until firm.
8. Combine next 3 ingredients in small bowl.
9. Let 1 portion of dough stand at room temperature for 10 minutes.
10. Discard plastic wrap.
11. Roll out on lightly floured surface to 12 inch (30 cm) diameter circle.
12. Spread about 1/3 of mincemeat mixture over dough, leaving 1/4 inch (6 mm) edge.
13. Cut into 12 wedges.
14. Roll up each wedge, starting with wide end.
15. Press pointed end against toll to seal.
16. Arrange rolls, pint-side down, about 2 inches (5 cm) apart, on parchment paper-lined cookie sheers.
17. Repeat with remaining dough and mincemeat mixture.
18. Brush with egg white.
19. Sprinkle with granulated sugar.
20. Bake in 350°F (175°C) oven for about 22 minutes until golden.

Makes about 36 cookies