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Grandma Helen's Rugelach

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Ingredients
  Butter stick 4 Ounce, softened (1 Piece)
  Solid vegetable shortening 1⁄4 Cup (4 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Eggs 3
  Vanilla extract 1 Teaspoon
  Plain non-fat yogurt/Sour cream 1⁄4 Cup (4 tbs)
  Grated orange zest 1 Tablespoon
  Grated lemon zest 1 Tablespoon
  Flour 4 Cup (64 tbs)
  Baking powder 2 Teaspoon
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Currants/Chopped raisins 1⁄2 Cup (8 tbs)
  Cinnamon 1 Tablespoon
  Apricot preserves 3⁄4 Cup (12 tbs)
Directions

1. In a food processor, combine butter, shortening, 1 cup sugar, eggs, vanilla, yogurt, orange zest, and lemon zest. Process until well blended. Add 2 cups flour and baking powder; process until blended. Add 2 cups more flour and process until dough forms a ball around blades. Wrap in wax paper and refrigerate at least 1 hour, until firm, or overnight.
2. Preheat oven to 350°F. In a small bowl, combine walnuts, currants, remaining 3/4 cup sugar, and cinnamon. Stir to mix well.
3. Divide dough into 4 equal pieces. On a floured board, roll out one piece into a 20 x 5-inch rectangle. Spread about 3 tablespoons apricot preserves over dough, then sprinkle on about 6 tablespoons walnut-currant mixture. Roll up jelly-roll fashion from a long side. Repeat with remaining dough, preserves, and walnut-currant mixture. Cut each strip diagonally into 1inch pieces.
4. Place rugelach 1 inch apart on greased cookie sheets. Bake 15 to 18 minutes, until golden. Remove to a rack and let cool completely before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Servings: 
10

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