LEAKED PIE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. On floured surface, roll from center to edges into 12 inch circle. Avoid rolling too thin.
• Spread approximately 2 cups blueberries on each rolled pastry, or enough to make a single layer of blueberries leaving a 2 inch border. Sprinkle with cinnamon, sugar and slices of butter.
• Roll pastry like a jelly-roll, tucking the ends as you roll, and place on a cookie sheet.
• Bake in the preheated oven for 60 minutes, or until golden brown.

Steps:

• In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a clean surface and divide in half. Shape each into a disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.  When ready to roll, place dough at room temperature for 15 minutes to make it easier to roll. Preheat oven to 350° and line 2 large baking sheets with parchment. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Place jam in a microwave safe bowl and heat until liquified, 10 seconds. Spread jam over dough and sprinkle with cinnamon sugar.  For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Spread walnut filling over dough and lightly press into dough with your hands.  Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes. Repeat with second disc of dough.  Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.