BUTTERHORNS (AKA RUGELACH, RUGULACH, SNAILS OR SCHNECKEN)
Butterhorns (AKA Rugelach, Rugulach, Snails or Schnecken)
- Cooking Time: 10
- Servings: 64
- Preparation Time: 30
- * 1 cup butter, at room temp
- * 8 ounces cream cheese, at room temp
- * 2 teaspoons granulated sugar
- * 2 cups flour
- * 1 egg white, beaten with
- * 1 tablespoon water (for glazing)
- * granulated sugar (for sprinkling)
- * 1 cup walnuts or pecans, finely chopped
- * 1/2 cup brown sugar, firmly packed
- * 1 teaspoon cinnamon
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 degrees.
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 lined with Reynolds Parchment Paper and brush with egg white glaze; Sprinkle lightly with granulated sugar.
Bake until just golden, about 10 minutes.
NOTE: # 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.