Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

Back to list

Ingredients:

• 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 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• 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
• 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 and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• 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

Crustless Quiche Clafouti With Tomatoes amp; Basil

Back to list

Ingredients:

• 1 tablespoon olive oil plus more for greasing pan
• 1/4 cup whole fresh basil leaf
• 6 large eggs
• 3 tablespoons creme fraiche
• 1 cup milk
• 1/3 cup crumbled goat cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• fresh ground pepper
• 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
• Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
• Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
• Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
• Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature

Eggplant Aubergine Casserole -- Perfect for Passover

Back to list

Ingredients:

• 3 tablespoons butter
• 1 large onion sliced thin
• 1 medium eggplant pared and cut into 1/2 inch cubes
• 1/2 green pepper diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 8 ounce can tomato sauce
• 1 4 ounce can mushrooms
• 2 tomatoes cubed
• 1 lb cream-style cottage cheese
• 1 1/2 cups matzo farfel or 2 matzos finely broken

Steps:

• Saute the onion in butter
• Combine the next 6 ingredients
• Add the sauteed onion cover and cook for 15 minutes
• Stir in the tomatoes
• Grease a 2-quart casserole and arrange alternate layers of vegetables cottage cheese and farfel beginning and ending with vegetables
• Bake uncovered at 350 for 20 to 30 minutes
• This may be put together ahead of time and refrigerated