Baby Inguinal Hernia Operation Swollen Stomach

.... I joined the challenge! Invisible Friend

Rugalach / rugelach.

For the dough: 500 gr
.
flour 225 gr.
butter 220 gr. cream cheese (Mascarpone)

sugar 2 tablespoons extra flour to roll the dough.
For the filling: 2 cups
jam (peach, apricot, raspberry, etc.).
2 cups of nuts (pine nuts, almonds, hazelnuts, etc.).
1 / 2 cup currants 2 teaspoons cinnamon
ground.



To prepare the batter by mixing the butter and cheese (both ingredients should be at room temperature) with the flour and sugar. Knead well until dough comes off the vessel, should be soft and slightly moist. Wrap it in cling film and introduce it in the refrigerator for at least 1 hour (I left 2 hours).


While the dough is cooled, mix in another container that will be the filling. I have made two different fillings:
one with pine nuts, raisins, cinnamon peach jam and marmalade and one filled with cranberries, almonds and cinnamon. When
Remove dough from refrigerator, cut into four equal pieces. As long stretch of the bodies, we will keep the rest in the fridge. We form each piece into a ball and that ball the pin out on floured countertop to form a round base about 22 cm. in diameter. On that basis extend approximately 2 tablespoons of the filling that we have prepared and cut into 8 equal portions (in peak form like a pizza). Roll up each one of these triangles from the base toward the end.
are placed apart on a baking tray lined with paper we will Cuisson or vegetable. Are painted with egg and bake for 20 min. approximately or until browned. Cool on wire rack.


The truth is that the mass really surprised me, is much softer than a cookie, "flaky" but without becoming a pastry, I encourage you to do, plus I think that will appeal to those not I like the candy "sweet." Of course, as always, resort to the mascarpone, cream cheese is my favorite. I allowed that license because he was not at all clear that the cheese should be used outside a Philadelphia cheese, and as it has a touch of acidity and the mass is not sweet, I avoided it. And as for the filling, traditionally with nuts and jams, but I imagine with chocolate and it makes my mouth water .... About the process I made the dough with the ingredients at room temperature, but after I tried to manipulate cold as little as possible, is so delicate that it melts in your hands if you're too warm.

With this recipe I 2 months ago, I took the challenge and Ana Bea . Today when I entered your blog and have seen his Rugalach so good, I have decided to hang up the recipe that had already done. The post had already set up in September but had not gone up, so I get a day.