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Rugelach

Holiday.Cook's picture
Ingredients
  Dairy sour cream 8 Ounce (1 Can)
  Egg yolk 1
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄8 Teaspoon
  Finely chopped walnuts/Pecans 1⁄2 Cup (8 tbs)
  Chopped golden raisins 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Ground cinnamon 1 1⁄2 Teaspoon
  Powdered sugar 1⁄2 Cup (8 tbs) (To Sprinkle)
Directions

For dough, beat the 1 cup butter in a mixing bowl with an electric mixer for 30 seconds.
Add the 2 tablespoons sugar; beat until light and fluffy.
Add sour cream and egg yolk.
Beat well.
Stir in flour and salt with a wooden spoon until combined.
Cover and chill 2 hours or until dough is easy to handle.
For filling, combine nuts, raisins, the 1/2 cup sugar, 1/4 cup butter, and the cinnamon; set aside.
Divide dough into four portions.
Roll one portion of dough to a 10-inch circle.
Spread one-fourth of the nut mixture over the circle.
Cut dough into 12 wedges.
Roll up each wedge, starting at wide end.
Repeat.
Place 1 inch apart on a foil-lined cookie sheet.
Bake in a 350° oven for 22 to 25 minutes or until edges are lightly browned.
Cool on cookie sheet 1 minute.
Transfer to wire rack to cool.
Sprinkle with powdered sugar.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Walnut
Preparation Time: 
120 Minutes
Cook Time: 
25 Minutes
Ready In: 
145 Minutes
Servings: 
12

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