Rugelach

about 66 cookies

3/4 cup butter or margarine, softened
1 cup sugar
3 eggs whites
2 tablespoons maple syrup
33/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Filling
1 can Solo or 1 jar Baker Nut filling
1 cup finely chopped nuts (walnuts, almond, hazelnut or pecans)
1/2 cup currants
1/2 cup milk
1 teaspoon brandy extract or rum extract
6 tablespoons melted butter or margarine for brushing
Sugar for sprinkling

Beat butter, sugar, eggs, and maple syrup in large bowl until thoroughly blended. Combine flour, baking powder, cinnamon, and salt. Stir vigorously in butter mixture until stiff, pliable dough. Divide dough into 3 equal-size pieces, wrap each piece separately in waxed paper, and refrigerate 3 to 4 hours or overnight.

To make filling, combine nut filling, chopped nuts, currants, milk, and brandy extract in medium-size bowl. Stir until blended and set aside.

Preheat oven to 350° F. Grease baking sheets and line with parchment paper or aluminum foil.

Roll out 1 piece of dough on lightly floured surface with floured rolling pin. Roll to 11-inch square and brush with melted butter. Spread one-third of nut filling evenly over dough. Cut dough in half lengthwise. Cut each half into eleven 1-inch wide strips with pizza cutter or sharp knife. Roll strips, jelly-roll style, and place, seam side down, on lined baking sheets about 1 inch apart. Brush with melted butter and sprinkle with sugar, if desired. Repeat with remaining dough and filling.

Bake 18 to 20 minutes or until golden brown. Cool on baking sheets on wire racks 1 minute. Remove from baking sheets and cool completely on racks.