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  Butter 1 Cup (16 tbs)
  Cream cheese 8 Ounce
  Whole wheat pastry flour 1 Cup (16 tbs)
  Unbleached white flour 1 Cup (16 tbs)
  Peach jam 1 Cup (16 tbs)
  Ground walnuts 1 Cup (16 tbs)
  Ground cinnamon 1 Teaspoon

In a food processor, combine butter and cream cheese just until smooth.
Gradually add whole wheat pastry flour and unbleached white flour, using an on/off motion, until blended in.
Divide dough (which will be soft) into 4 portions.
Place each portion in the center of a piece of plastic wrap.
Wrap and refrigerate until firm, about 3 hours.
Whisk jam in a small bowl to make it spreadable.
In another small bowl, mix together walnuts and cinnamon.
Preheat oven to 350°F.
Chill a baking sheet.
Roll dough out, 1 piece at a time, between 2 pieces of wax paper or plastic wrap, into a circle 7 to 8 inches in diameter.
Spread 1/4 cup jam over entire surface of circle.
Sprinkle 1/4 cup walnut mixture over jam.
Cut each circle into 8 pie-shaped pieces.
Remove each piece from circle, and roll up from large end to point.
If dough breaks when you roll it, it's too cold.
Let it stand for a few minutes.
If it is limp, it's too warm.
Refrigerate it for a few minutes.
This step is delicate and must be done when the dough is at just the right temperature.
Place rolls on chilled baking sheet, and bake on middle shelf of oven for 20 to 25 minutes, or until lightly browned.
Cool on wire racks.

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