正文
Rugalah
by Maomao Mom
Dough：
1：1 cup butter, room temperature
2：CRAFT Philadelphia cream cheese 1 package, 250grams
3：2 cups all purpose flour and 1/4tsp salt, mix well
Flour for dusting:
4：1/4 cup all purpose flour，1/4 confectioner sugar, mix well
Filling:
5：1/4 cup sugar，1 tablespoon ground cinnamon, mix well。
6：1½ cups chopped pecans
7：1cup golden raisins Decorating
8：1/4-1/3 cup icing sugar
Cooking directions:
Cream together butter and cream cheese with a wooden spoon. Gradually add flour, blending in, knead dough lightly. Shape the dough into 2 equal pieces, wrap each one in plastic wrap, refrigerate overnight. Remove 1 dough from the fridge and let stand at room temperature for 30 minutes. On lightly floured surface, roll it out into a rectangle about 9"x8". It may be necessary to refrigerate the dough for 30 minutes during the rolling process, because it will become a bit sticky. Mix the cinnamon and sugar together. Sprinkle half the cinnamon sugar, nuts, and raisins over the surface of the dough wrap, lightly press with the rolling pin.
Using a thin, sharp knife or pizza cuter, carefully cut the wrap into three 3"x8" long pieces and then along the long side at every 2" cut into wedges. Roll each triangle up from outside edge to point, arrange on prepared baking sheet point side down, refrigerate for 30 minutes. Bake at 350 degrees 15-20 minutes until golden. Repeat with remaining dough. You can freeze unbaked Rugalah in airtight container up to 3 months, baking directly when needed.
do you have the recipe for the honey cake that you can buy at Costco? It's called Castella Honey Cake. They sell these at Costco and T&T here, but I feel there's lot of presevatives as I can keep them in room temperature for 2 weeks without going bad. I'm trying to find a recipe online, but so far no luck. You're my treasure box, just wonder if you have one that I can use.
thanks a lot.
Heather in Vancouver