Such a treat in the form of a wreath worthy to take center stage on holiday table. Guests will be happy to tear off another a piece of dessert. Cookies can be served with tea or coffee, if desired pre-sprinkled with powdered sugar. Dessert reminds traditional baked food rugel for Jewish cuisine, but different from her form of filing. In addition to the filling proposed in the recipe, you can try others: with fruit, chocolate, or nuts. с друзьями: 
Time: 3 час. Complexity: medium Quantity: 15-20 cookies Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 110 gr. cream cheese
- 1/3 Art. granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1.5 tbsp. flour
- 110 gr. diced butter and chilled
Filling
- 140 gr. dried figs, cut hard if necessary stalks
- 1/2 tbsp. raspberry jam
- 1/2 tbsp. cranberry raspberry juice
- 1 large egg, slightly beaten with 2 tbsp. l water
- 2 tbsp. l white crystalline sugar
- Special equipment: 9 cm diameter framekin
Recipes with similar ingredients: cottage cheese, sugar, vanilla extract, premium flour, butter, figs, raspberries jam, cranberry juice, eggs
Recipe preparation:
- Beat in a food processor in pulsed mode until smooth cream cheese with sugar, vanilla extract and salt. Add flour, butter and beat in a pulsed mode (6-8 long whipping) until the dough is gathered in a dense mass (should be pieces of butter are visible). Form a rectangle from the dough about 1 cm thick. Wrap in cling film and place in refrigerator until hardened (at least 1 hour). Wipe the kitchen harvester clean.
- In the meantime, cook the filling: put together in a small stewed figs, raspberry jam and juice. Bring to Slow boil over medium-low heat and cook, stirring often, until figs does not swell and the juice does not thicken (approximately 25 minutes). Remove from heat and cool slightly. Puree in a food processor until smooth state and set aside to cool completely.
- Preheat the oven to 190 ° C. Sprinkle liberally baking tray with a culinary spray.
- Place chilled dough between 2 sheets of parchment paper. Roll it into a 28 cm by 33 cm rectangle and 0.3 cm thick (see note). Refrigerate until hardening (approximately 30 minutes). Remove the top sheet of parchment, to separate it from the dough, then put it back. Flip over dough. Remove the top sheet of parchment. Evenly distribute mix with figs for the test.
- Roll the dough into roll, using parchment as support (the dough is very soft, and with parchment it will roll easier). Transfer to prepared pan, grease with whipped egg and sprinkle with coarse sugar. Make on a roll 20 cuts at a distance of about 1 cm from each other. Each the cut should enter the product about three quarters so that it still whole. Roll around a quarter roll twisting some of the cut out protrusions so that the curls the fillings were directed upwards. Keep twisting and bending roll until you get a ring. Blind Opposite Ends together.
- Coat the outer surface of a round frame with a diameter of 9 cm culinary spray and place in the center of the ring. Leave formed product in the refrigerator for 30 minutes. Bake until readiness and golden color (30-35 minutes).
- Remove the ramekin and let the ring cool for 5 minutes, then sweep under the product with a flat spatula to separate from baking sheet. Gently slide the ring onto the grill to cool and let it cool completely before serving.
