Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 cup butter, at room temp
• 8 ounces cream cheese, at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg , 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

Recipe

• 1 cream butter, cream cheese, and sugar until soft.
• 2 sift in the flour and mix to make a soft dough.
• 3 divide dough into 4 equal balls, flatten each one and wrap in wax paper.
• 4 refrigerate for at least 30 minutes.
• 5 make the filling by mixing all ingredients in a small bowl.
• 6 preheat oven to 375*.
• 7 working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
• 8 brush the surface with the egg glaze and sprinkle the dough with 1/4 of the filling.
• 9 slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
• 10 starting from the base of each triangle, roll up to form spirals.
• 11 you can curve them into crescents if you like.
• 12 continue with the other 3 disks of dough.
• 13 place on baking sheets and brush with egg glaze.
• 14 sprinkle lightly with granulated sugar.
• 15 bake until just golden, about 10 minutes.
• 16 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.
• 17 continue as above but bake for 15-20 minutes.