Archive for February 28th, 2013

My lovely friend Zsuzsa blogged about this cottage cheese dough and I knew I had to try it. It truly makes a wonderfully flaky pastry and I encourage you to try it. I made these with almonds as a friend’s daughter is allergic to walnuts and it was incredible. I have another tub of cottage cheese in the fridge waiting to be made into another batch. By the way, I used fat free cottage cheese and it worked out remarkably. I also made half of the dough.


Please see Zsusza’s recipe here.

Better than Croissant dough, because it's not that bad for you

Better than Croissant dough, because it’s not that bad for you

Makes 24 small Rugelach


  • 1/2 cup small-curd cottage cheese (I used fat free)
  • 1 cup unsifted flour
  • pinch of salt
  • 1/2 cup cold unsalted butter, cut into 1/4-inch pieces


  1. Spoon the cottage cheese into a sieve over a bowl lined with a unbleached coffee filter; drain for at least 2 hours, or overnight
  2. Remove 1/2 cup of the cheese for the dough; reserve the rest for another use.
  3. Pulse the flour and salt just to combine in a food processor (this is why you need not sift it). Add the butter to the flour pulsing on and off until the butter seems to disappear into the mixture.
  4. Add the cottage cheese in bits to the mixture pulsing to combine until it becomes a relatively loose dough ball.
  5. Divide the dough into four equal portions and shape each into a flat disc and wrap each in plastic wrap. Refrigerate for at least 4 hours.

Rugelach Ingredients:

  • 1 batch of cottage cheese dough
  • 1/4 cup strained apricot jam
  • 2 tbsp sugar
  • 1 cup finely chopped almonds
  • 1 egg yolk for glazing

Rugelach Directions:

  1. Pre-heat the oven to 350°F
  2. Once the dough is refrigerated and cooled, lightly flour your rolling area. Roll each portion into a circle about 25 cm or 8 inches in diameter. Cut into 6ths like a pie.
  3. Combine the chopped almonds with 2 tbsp sugar.
  4. Brush the dough with 1/4 of the apricot jam, sprinkle 1/4 of the almond sugar mixture on top. Starting with the wide end, roll each 6th into a little crescent, pinch the ends a bit and turn into each other. Brush with the whisked egg yolk.
  5. Line two large baking sheets with parchment paper (you will thank me because the jam will melt out and make a darn mess on your baking sheet). Bake 20-25 minutes until golded. store in an air tight container. These freeze particularly well. Serve either warm or at room temperature.

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