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Maple-Pecan Medjool Date Rugalach

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SF Gate
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vegetarian rosh hashanah

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Ingredients

cream cheese Dough:

2 1/2 cups unsifted all-purpose flour

2 teaspoons sugar

1/2 teaspoon salt

8 ounces unsalted butter, chilled

8 ounces cream cheese, chilled

Filling:

2/3 cup light brown sugar

1/2 teaspoon cinnamon

1/3 cup pure maple syrup

2 cups finely chopped pecans

24 Medjool dates, pitted and quartered

Glaze:

6 tablespoons unsifted powdered sugar

4 level teaspoons pure maple syrup

2 level teaspoons hot water

1/3 cup finely chopped pecans

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