Ragalach

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It's a very uncommon pastry I ever had. But recently came across this light sweet pastry through one of my hubby's colleague. Thanks to the colleague who contributed the recipe. I made an attempt to make it to the "T". Guess I almost did it and turned out delicious. Kids liked them too. I'm not much familiar with this pastry, so I cannot really describe about this a lot. But can say traditionally it's made in the shape of a crescent with fillings like a strudel. I made these into small crescents. Hope you will enjoy too.



Ingredients
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Butter                               1 cup
Cinnamon Powder      1 tbsp.
Cream Cheese               8 oz.
Sugar                                 1/2 cup
Salt                                     pinch
Walnuts                            1 cup chopped
Flour                                  2 cups sifted

Method
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• In a mixing bowl, take butter and beat well with a whisk. Add cream cheese and beat until creamy texture.
• Now slowly add sifted flour and salt. Mix well and make it crumbled.
• Once combined well, take small portions of the dough and shape into lime size balls smoothly and refrigerate overnight.
• The next day, take out the balls and keep them out till the balls come to room temperature. 
• In the meanwhile, start preparing the filling. In a bowl, add chopped walnuts, cinnamon powder and sugar and combine.Keep aside.
• When the balls come to room temperature, lightly flour the surface and roll each ball to a circle and cut that circle into fourths. (4 parts)
• With a spoon, drop a tsp. of prepared filling in center of each 1/4 dough. Roll the pastry over the filling in the shape of a crescent. Roll all of them into crescents.
• Preheat oven to 350. Place these rolled crescents on an ungreased baking sheet and bake about 15 -20 mins. or until golden color.
• Cool on a wire rack and serve cool.
• Ragalach is very light sweet pastry and cinnamony delicious.