Ice Cream Dough Hanukkah Rugulah

By mitzzy

I like quirky things and a dairy rich dough for rugulah is Hanukkah-appropriate but also happens to make a lovely, supple dough. I fill this one with the cinnamon/sugar raisin route or chocolate chips or try it with canned cherry pie filling for rugulah that are mini cherry Danish. Just make sure you use a great vanilla ice-cream that is rich and creamy and not lite or air-filled for the flakiest pastry dough

Ingredients

• Ice-Cream Pastry Dough
• 1 cup unsalted butter
• 4 cups all-purpose flour
• ¼ teaspoon salt
• 2 cups vanilla ice-cream
• Filling
• 1 cup apricot or raspberry jam
• ½ cup white sugar
• 1 ½ cups brown sugar
• 1 tablespoon cinnamon
• 1 cup ground walnuts
• 1-2 cups raisins, plumped and dried
• 1-2 cup miniature chocolate chips (instead of raisins)
• 1 cup cherry pie filling
• Egg wash for brushing
• · If using cherry pie filling, omit sugar/cinnamon and nut mixture.

Preparation

Step 1

For the dough, in a food processor, pulse to blend butter into the flour to make a grainy mixture. Add in the salt and mix briefly and then spoon in the ice-cream and process to make a soft dough. Wrap and refrigerate 4 hours or overnight.

For the filling, in a bowl, blend the sugars, cinnamon and nuts, and raisins or chocolate chips, whatever you are using.

Divide dough into 4 portions.

Preheat oven to 350 F. Stack two baking sheets together and line with parchment paper. On a well floured board, roll dough out to a circle about 10-12 inches. Spread on some jam and then sprinkle with ¼ of the sugar nut mixture, and then top with raisins or chocolate chips. Alternatively, spread with ¼ of the cherry pie filling. Cut in 12 wedges and roll each into a crescent.

Place on baking sheet and brush with egg wash and sprinkle with sugar. Bake until golden brown, 25-30 minutes. Cool on a rack.

Makes 48