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How To Make Betty's Rugelach (Apricot And Raspberry Pastries)

How to make the Jewish holiday treat Rugelach (Traditional recipe is made with Apricot jam). Betty Bannerman Busciglio demonstrates how to make both the Apricot and Raspberry types. Perfect in her home as part of her extensive Christmas Cookie platters.
Ingredients
  Flour 2 Cup (32 tbs)
  Butter 1 Cup (16 tbs) (at room temprature)
  Sour cream 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Apricot jam 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Pecans 1⁄4 Cup (4 tbs), finely chopped
  Sanding sugar/Granulated sugar 2 Tablespoon
For alternate filling
  Raspberry jam 4 Tablespoon
  Walnuts 1⁄4 Cup (4 tbs), finely chopped
  Semisweet chocolate chips 1⁄4 Cup (4 tbs)
  Flaked coconut 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven at 350 degrees F. Line the cookie sheet with parchment paper.

MAKING
2. In a processing jar add in the flour and butter. Mix until mixture becomes crumbly.
3. Add in the sour cream and egg yolk, mix well.
4. Scrape down the mixture from processing jar over a wax paper. Gather the dough at center with the help of wax paper. Make a disk.
5. Wrap the disk and place in the refrigerator for 30 minutes.
6. Take out the dough from the fridge and divide into 4 equal parts.
7. Place divided dough over a wax paper and top with another wax paper. With rolling pin roll into 10" circle. Place the rolled dough in refrigerator and meanwhile roll the remaining dough pieces.
8. Take out the roll from fridge and peel of the wax paper carefully.
9. Spread 2 tbsp. of the apricot over the roll evenly. Sprinkle 1 tbsp. of pecans followed by coconut.
10. Cut the dough rolls with pastry wheel like a pie into 12 sections.
11. Roll each of the pieces and coat with sanding sugar. Place on parchment lined cookie sheet.
12. On another dough roll spread 2 tbsp. of the raspberry jams, 2 tbsp. walnut, 1 tbsp. chocolate chips and coconut.
13. Cut the roll into 12 pieces, roll the pieces and dip in sugar. Place that on same cookie sheet.
14. Bake in oven for 20 minutes at 350 degrees F.

SERVING
15. Serve Rugelach with tea or coffee and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Snack
Taste: 
Sweet
Feel: 
Crispy
Method: 
Baked
Occasion: 
Hanukkah
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Flour
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
10

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