RUGELACH: A Great Treat for After the Yom Kippur Fast (Recipe, Dairy)

 RUGELACH D YIELD: 24-28

They melt in your mouth.

Prep time:  Dough-15 min.  Chilling time: 60 min.

Rolling &folding dough: 15 min.  Chilling: 20 min.  Filling mixture- 5 min.

Rolling out dough & filling: 45-60 min.  Baking time: 20 min.

INGREDIENTS                   

½ cup sweet butter-softened           

3 ounces cream cheese-softened           

½ cup + 3 tablespoons sugar           

½ teaspoon salt

1½ cups all-purpose flour

½ cup finely chopped walnuts

1 teaspoon cinnamon

DIRECTIONS

1. Cream butter, cream cheese and ½ cup sugar until fluffy by hand or in electric blender.
2. Add salt and flour to cream cheese mixture and blend well. Remove from bowl and knead a minute or two with your hands, Wrap in waxed paper and chill one hour.
3. Remove dough from refrigerator and roll out until ¼ inch thick on a floured surface. Fold dough in thirds and then in half again. Repeat procedure one more time: roll out dough, fold in thirds and then in half. Chill 15-20 minutes.
4. Mix walnuts with cinnamon and 3 tablespoons sugar. Set aside.
5. Preheat oven to: 350 F. Line cookie sheets with parchment.
6. Roll out dough into a 1/8 inch thick square. Cut out triangles about 1 ½ inches at the base. Place ½ teaspoon of nut mixture near base of triangle and roll up toward the point. Place on cookie sheet and bake about 20 minutes or until lightly browned. Cool on racks before serving. These rugelach may be frozen.

A Break Fast Menu for Yom Kippur: Some Ordered, Some Homemade and All Yummy!

To be delivered Friday morning in anticipation of the Saturday night break fast:

A bite for hungry guests as they walk in:
A selection of cheese and crackers*
Freshly squeezed orange juice

Bagels*
Nova*
Vegetable & Scallion Cream Cheese*
Pickled Herring in Cream Sauce*

Homemade:
Chopped Eggs & Onions
Vegetarian Chopped Liver 
Mandelbrodt, Rugelach, Apple cake, Fruit salad
Individual noodle puddings

Sliced Lemon Pie (recipe, pareve)

SLICED LEMON PIE P SERVES: 8

Definitely more tart than sweet!

Prep time: 15 minutes + 120 minutes macerating Baking time: 25-35 minutes

INGREDIENTS EQUIPMENT

dough for all-purpose crust rolling pin

2 large lemons 9” pie dish

2 cups sugar cooling rack

4 eggs

DIRECTIONS

1. Wipe off lemons. Make sure to remove all labels. Slice lemons very thinly. Remove all pits. Place lemon slices in a mixing bowl with the sugar. Let this mixture stand at least two hours.
2. Divide dough into two pieces- one slightly larger than the other. Roll out smaller piece on a floured surface until it is about ¼ inch thick. Carefully, lift dough and place it in pie dish. Smooth it out so there are no air bubbles. Trim overhanging dough with a sharp knife. Refrigerate until needed.
3. Preheat oven to: 450 F.
4. Beat eggs well. Mix them thoroughly with lemon sugar mixture. Set aside.
5. Remove pie shell from refrigerator. Pour lemon mixture into pie shell.
6. Roll out remaining pie dough and cover pie with it. Press the tines of a fork around the edges to seal the pie. Trim extra dough with a sharp knife. Make two slits in the top of the pie to allow steam to escape. Place pie in the oven. Reduce heat to 375 F. Bake 25-35 minutes or until crust has browned. Place finished pie on rack and cool completely. This pie is better if refrigerated before serving.

A Pre-Fast Menu for Yom Kippur from Kosher Cookbook

My husband is a creature of habit, so we don't deviate much from this menu from year to year. Some years, I swipe out the Sliced Lemon Pie for Lemon Meringue...but the rest of the menu remains the same.

Melon
Matza Ball soup
Roast Chicken
Cranberry Sauce or Rhubarb with Cinnamon & Currants (rhubarb left over from summer or frozen)
Stringbeans
Tzimmis
Veg Tzimmis
Sliced Lemon Pie