Rugelach

Here's a recipe for a jewish cookie that I have transformed and is now a favourite at my parties. I have even put mixed fruit in them and called them "christmas cookies" at christmas time...which certinally changes and transforms them to something that I am guessing is no longer jewish somehow!
I first tried them on a road trip travelling south from Boston to New Jersey. It was Thanks giving and we were on our way to a great feast of a traditional thanksgiving dinner. For reasons only known to food lovers we felt compelled to go stop at a jewish cafe deli, that I cant remember the name of. It was full of travellers, and having had a couple of bottomless cups of coffee like they do in the diner in Seinfeild, and a bagel with lox, we grabbed a couple of pounds of "rugelach". We choose the chocolate variety, and the apricot ones. We muched on them on the way to our feast, and arrived full as a boot. Luckily the turkey dinner was delicious which meant that eating on a full stomach was not as difficult as one might think. Here is a picture of the Turkey we ate!
I bought a cookbook in a discount mall bargain bookshop. Its called The World Of Jewish Cooking by Gil Marks. Here is the recipe for Rugelach (changed around a little)

Rugelach

To make the dough beat together 250g of butter and 250 g of cream cheese. Add 2 tablespoons of sugar and beat untill light and fluffy. Add 1/4 teaspoon of salt and gradually beat in 2 cups of plain flour. Divide dough into 4 portions, wrap and refrigerate overnight.
Roll on lightly floured surface until about 3ml thick and 38cm in diameter. Brush dough thickly with softened butter and spirinkle evenly (as if you were making a pizza) with mixed dried fruit and some ground cinnamon.
Cut into 12 wedges and roll up the edges from the wide end towards the point. Place on UNGREASED baking sheets and cook in a 180c oven about 20mins untill golden brown.