Nutrition Information

Calories	191 cals
Total Fat	13 g
Cholesterol	14 mg
Dietary Fiber	1 g
Sodium	158 mg
Protein	4 g
Total Carbohydrate	16 g

Rugelach

Ingredients

• 2/3 cup Daisy Brand 2% Cottage Cheese
• 14 tablespoons margarine, room temperature
• 1 1/3 cups all purpose flour
• 1/2 cup golden brown sugar
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 egg
• 2 tablespoons milk

Directions

Mix cottage cheese and 11 tablespoons of margarine in a medium bowl. Stir in flour. Knead in bowl until dough is smooth, about 1 minute. Divide dough into 2 balls. Flatten each into a disk. Wrap each in plastic wrap; freeze until firm enough to roll, about 10 minutes. Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla, and 3 tablespoons of margarine in a food processor. Blend until an almost smooth paste forms. Preheat oven to 350 degrees. Roll out 1 dough disk on lightly floured surface to 10 inches round. Spread half of the brown sugar mixture evenly over dough. Cut round into 16 wedges. Starting at the wide ends, roll up wedges. Bend ends in, forming crescents. Place on ungreased heavy baking sheet. Repeat rolling, filling and shaping with remaining dough disk. Beat egg and milk to blend in a small bowl. Brush glaze over crescents. Bake until cooked through and light brown, about 25 minutes. Transfer cookies to rack and cool. Cookies can be made 2 days ahead of serving. Store the cookies in an airtight container at room temperature.