Cinnamon Rugelach
Dough:
1/2 lb unsalted butter
8 ounces cream cheese
2 cups flour
Filling:
1/2 cup sugar to 1 tbsp cinnamon
Directions:
Cream butter and cream cheese.
Beat in flour.
Divide dough in 2 portions.
Refrigerate for 1 hour or overnight.
Mix sugar, cinnamon (and pecans, optional) for topping and set aside.
Roll 1 portion of dough in a “pizza” circle. Cut circle like a pizza in 16 pie shape wedges. Using half the cinnamon mixture, pour over the spread dough then roll each wedge tightly from wide end to narrow end to form a rugeleh.
Place each rugeleh on an ungreased cookie sheet.
Bake 15-18 minutes on 350 until golden.
When you are about to pop one baked and delicious rugeleh into your mouth, don’t forget the bracha of mezonot!