RUGELACH WITH A TWIST

Rugelach with a Twist image

Once I read about making rugelach with ice cream, there was no stopping me! My family loved these flaky cookies so much, I had to bake more right away. -Diane Fuqua, Baltimore, Maryland

Provided by Taste of Home

Time 45m

Yield 32 cookies.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2-3/4 cups all-purpose flour
1 cup vanilla ice cream, melted
3/4 cup finely chopped pecans
3/4 cup miniature semisweet chocolate chips
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 large egg
1 tablespoon water

Steps:

Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and water; brush over pastries., Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 151 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein