About this recipe:Rugelach, a Jewish pastry, is made extremely light and delicious with the addition of cottage cheese to the pastry dough. Filled with a mixture of butter, pecans, cinnamon and raisins, these small pastries are addictive and moreish!
225g cottage cheese
225g butter, softened
250g plain flour
50g butter, softened
170g dark brown soft sugar
1/4 teaspoon ground cinnamon
90g chopped pecans
3 tablespoons orange marmalade
1 egg white
2 tablespoons water
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Combine cottage cheese and 225g of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with greaseproof paper. Refrigerate for at least 2 hours.
Preheat an oven to 200 C / Gas 6. Lightly grease a baking tray.
Combine the remaining butter with the dark brown soft sugar, cinnamon, pecans and raisins. Set aside. Roll one ball of dough at a time to a 23cm (9 in) circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the pastry point-side down on the prepared baking tray. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each pastry.
Bake in the preheated oven until golden brown, 18 to 20 minutes.