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home > recipes > cookies > ice cream dough rugelach
from NY, US 2 stick cold butter ( not margarine ) 4 cups all purpose flour 2 cups good quality vanilla ice cream softened 1, 12 oz can of Solo brand cherry or raspberry pastry filling granulated sugar finely chopped nuts cinnamon if desired powdered sugar A friend gave me this unique recipe and it had an interesting texture, mellow taste. and looks very pretty with cherry red filling peeking out from the powdered sugar. My mom and daughter loved it and some other family members thought I had made better, I think because it did not taste like the standard rugelach recipes they were used to ! However , you may really enjoy this recipe. Cut cold butter into flour until coarse crumbs.Stir in softened ice cream to make a ( sticky ) dough. Form into a ball and score into 4 parts. Place in a plastic bag and chill several hours or overnight. Cut into 4 portions. On a sugared surface , pat out and then roll out with rolling pin to a thin circle, sprinkling sugar over/under the dough as you roll. Dough will be more pliable as you work with it. Spread the dough circle with 1/4 of the canned pastry filling. Add some sprinkles of nuts and cinnamon if desired. Cut dough circle into 4 sections and then each section into 3 or 4 more. Roll up from the wide end to the center to form a horn shape. Place pastries on well seasoned baking sheet or Silpat lined baking sheet. Bake middle oven rack, 350F 12 to 15 minutes or pastries lightly browned on bottom. Carefully remove and place on cooling rack. When completely cold, roll in powdered sugar. Freezes well. Makes a few dozen. P.S. don't bother trying them while they are warm. They taste totally different when cold and taste better with age! Note: Use canned pastry filling as it will not burn. Do not substitute any jam, preserves or jelly for the filling or you will have a mess in your oven. Yield depends on how many sections you cut. My experience was that I needed more filling for the entire recipe and so I used some canned raspberry pastry filling too. Probably other pastry fillings would be good too ( i.e apricot, poppyseed etc. )

Ice Cream Dough Rugelach


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keyword: cream
keyword: dough
keyword: rugelach
ethnicity: eastern european
recipes for cookies
recipes by butterflydog
Email Address:
(posted January 6, 2007)

from NY, US

2 stick cold
butter ( not margarine )
4 cups all purpose
flour
2 cups good quality
vanilla ice cream softened
1, 12 oz can of Solo brand
cherry or raspberry pastry filling
granulated
sugar
finely chopped
nuts
cinnamon if desired
powdered
sugar

A friend gave me this unique recipe and it had an interesting
texture, mellow taste. and looks very pretty with
cherry red filling peeking out from the powdered sugar.

My mom and daughter loved it and some other family members thought I had made better, I think because it did not taste like the standard rugelach recipes they were used to !

However , you may really enjoy this recipe.

Cut cold
butter into flour until coarse crumbs.Stir in softened
ice cream to make a ( sticky ) dough. Form into a ball and score into 4 parts. Place in a plastic bag and chill several hours or overnight. Cut into 4 portions. On a sugared surface , pat out and then roll out with rolling pin to a thin circle, sprinkling sugar over/under the dough as you roll. Dough will be more pliable as you work with it.

Spread the
dough circle with 1/4 of the canned pastry filling. Add some sprinkles of nuts and cinnamon if desired. Cut dough circle into 4 sections and then each section into 3 or 4 more. Roll up from the wide end to the center to form a horn shape. Place pastries on well seasoned
baking sheet or Silpat lined baking sheet. Bake middle oven rack, 350F 12 to 15 minutes or pastries lightly browned on bottom. Carefully remove and place on cooling rack. When completely cold, roll in powdered sugar. Freezes well. Makes a few dozen.

P.S. don't bother trying them while they are warm. They taste totally different when cold and taste better with age!

Note: Use canned
pastry filling as it will not burn. Do not substitute any jam, preserves or jelly for the filling or you will have a mess in your oven.

Yield depends on how many sections you cut.

My experience was that I needed more filling for the entire recipe and so I used some canned
raspberry pastry filling too. Probably other pastry fillings would be good too ( i.e apricot, poppyseed etc. )



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