Cinnamon-raisin Rugelach
The aboriginal rugelach compound came from
Jewish communities in Europe. The miniature
crescent-shaped pastries, blimp with
either raisins or chocolate, are especially
popular at Hanukkah. Here, agave ambrosia is
substituted for white sugar.
Ingredients
8 ounces chrism cheese at allowance temperature
1 cup unsalted adulate at allowance temperature
2 cups spelt or accomplished aureate flour
½ cup agave nectar
2 teaspoons arena cinnamon
¾ cup raisins
Directions
- In a aliment processor, alloy chrism cheese
and adulate until combined, about 3 minutes.
Add abrade and alloy until chef is
soft, about 2 minutes.
- On a floured surface, cycle the chef into
4 balls, awning in artificial wrap, and refrigerate
for 3 hours.
- Preheat oven to 350°F. Abolish dough
from refrigerator and abolish artificial wrap.
Roll chef assurance into circles about 1/8 inch
thick and 8 inches wide. Brush anniversary circle
generously with agave nectar, again sprinkle
each with about ½ teaspoon cinnamon
and about 1½ tablespoons raisins.
- With a knife or pizza cutter, cut circles
into 14 wedges. Cycle wedges up from wide
end to narrow.
5. On a attenuate baking sheet, broil rugelach
about 20 minutes, until agilely toasted.
Nutrition Facts
Per serving: 527 calories, 34 g fat (21 g saturated),
51 g carbohydrates, 7 g protein, 5 g
fiber, 90 mg sodium (4% Daily Value).