Cottage Cheese Rugelach
|Nonfat cottage cheese||2 Cup (32 tbs), pressed to yield 1 cup|
|Reduced-fat cream cheese||4 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon (Preferably Canola Oil)|
|Butter||2 Tablespoon, softened|
|Pure vanilla extract||1 Teaspoon|
|Sifted cake flour||3 Cup (48 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Grape nut cereal||2 Tablespoon|
|Walnuts||2 Tablespoon, toasted and chopped|
|Ground cinnamon||1 Teaspoon|
|Dried currants||1⁄2 Cup (8 tbs)|
To make dough: In a medium-sized bowl, beat the cottage cheese, cream cheese, sugar, oil, butter and vanilla with an electric mixer until light and fluffy.
Mix together flour and salt and add to the cheese mixture; stir with a wooden spoon until just blended.
Wrap dough in wax paper, then in plastic wrap, and chill 2 to 3 hours or preferably overnight.
To make filling: In a small bowl, stir together brown sugar, Grape-Nuts, walnuts and cinnamon.
Cover and set aside.
Set oven rack in upper portion of oven; preheat oven to 350 degrees F.
Prepare two baking sheets by coating with nonstick cooking spray or lining with parchment paper.
To form and bake rugelach: Divide the dough into four equal parts.
On a lightly floured surface, roll each portion into a 10-inch-diameter circle.
(Keep remaining dough chilled until ready to use.) Sprinkle with one-quarter of the brown-sugar mixture and 2 tbsp currants, pressing slightly so that the filling adheres.
Cut the circle into 8 wedges.
Beginning at the widest end, roll up each wedge and curve into a crescent.
Place on a prepared baking sheet.
Repeat with the remaining dough.
Bake for 20 to 25 minutes or until tops are brown.
Immediately transfer to a rack and let cool.