Rugelach

I picked this nugget from Susan Farrell in December of 2007. She invited me into her home while on a ritualistic return to Sackville, NB and introduced me to a small container with some poppyseed cookies and these little pastry-like morsels. Long story short, she left me alone in her apartment and, after a quick walk to the liquor store, I was soon filled with butterscotch liquor and a second container of Rugelach.

1 cup butter, softened
1 cup cottage cheese
2 cups unbleached white flour
1/2 tsp salt
extra flour for rolling dough

FILLING
1/2 cup sugar
2 tsp cinnamon
1/2 cup finely minced nuts
optional: 1/2 cup semisweet chocolate chips, ground to a coarse meal in a blender

1) Use an electric mixer or a food processor (a few short bursts with the steel blade attachment) to mix the butter, cottage cheese, flour, and salt into a uniform dough. Divide the dough into 4 equal parts, and make each one into a ball. If your kitchen is hot or humid, wrap and refrigerate each ball of dough for at least an hour before proceeding.

2) Preheat oven to 375 F.

3) Flour a clean, dry surface. Roll each ball of dough into as perfect as circle as possible, about 1/4 inch thick.

4) Sprinkle each circle with a quarter of the filling, distributing it as evenly can up to 1/2 inch of the rim.

5) Cut like so (circle divided like pizza into 8 slices) and roll each wedge from the outside edge of the circle toward the center.

6) Place the filled pastries on an ungreased cookie sheet. Bake for 20 to 25 minutes, or until nicely browned. Cool 10 minutes before eating.