RUGELACH RECIPE WITH SOUR CREAM RECIPES

BEST-EVER RUGELACH RECIPE - FOOD.COM

Best-Ever Rugelach Recipe - Food.com image

This recipe comes from the Washington Post, and it is DELICIOUS! I've made rugelach with cream cheese before, but hadn't heard of making it with sour cream. Well, these are by far the best rugelach I've ever made or tasted! They're a bit labor-intensive (as all regelach are, really), but soo worth it! I didn't use all of the filling, but use your discretion. The dough needs 1 to 2 hours' refrigeration time (included in passive work time). STORE: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking.

Total Time 3 hours 10 minutes

Prep Time 30 minutes

Cook Time 2 hours 40 minutes

Yield 48 cookies

Number Of Ingredients 15

Ingredients

1 lb unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups flour, plus more for the work surface
1 1/3 cups raspberries or 1 1/3 cups apricot jam
2 cups packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground cinnamon
4 cups finely chopped nuts (optional)
4 cups raisins, plumped in warm water for 10 minutes, then dried
1 large egg
1 pinch sugar
confectioners' sugar, for dusting (optional)

Steps:

For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.

Nutrition Facts : Calories 209.1, FatContent 9.9, SaturatedFatContent 6, CholesterolContent 29.2, SodiumContent 40.5, CarbohydrateContent 29.8, FiberContent 1.1, SugarContent 18, ProteinContent 2

RUGELACH ISRAEL RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Rugelach Israel Recipe - Food.com - Food.com - Recipes ... image

Every Christmas our next-door neighbors would give us a plate of these (and many other) cookies. They were a delicious Christmas tradition we never had to make. But when I moved away I begged for the recipe and now I make them every Christmas for us. I also share some with the neighbors if they're lucky. The recipe is easier than it looks, and is different from other rugelach in that it uses sour cream instead of cream cheese. It can be handy to make the dough and just bake a dozen cookies when needed for a cookie plate for Christmas parties. Prep time does not include chilling time.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter
2 cups flour
3/4 cup sour cream
1 egg yolk
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 cup chopped walnuts
1/4 cup melted butter

Steps:

Cut butter into flour as if making pie crust.
In a separate bowl, beat egg yolk and sour cream well, than add to flour mixture. Mix until blended.
Divide dough into 3 parts.
Cover with plastic and refrigerate at least 3 hours.
Prepare filling by combining sugar, cinnamon, and walnuts.
Preheat oven to 375.
Working with one portion at a time, roll dough into a circle 1/8 inches thick.
Brush each circle lightly with melted butter and spread 1/3 of the filling on each.
Cut each circle into 16 wedges, like a pizza.
Starting from the large end of each wedge, roll up toward the point, jelly roll fashion.
Place cookies on ungreased cookie sheet with the tip underneath so they don't unroll and bake 15 minute or until lightly browned.

Nutrition Facts : Calories 91.4, FatContent 6.6, SaturatedFatContent 3.5, CholesterolContent 17.4, SodiumContent 34, CarbohydrateContent 7.6, FiberContent 0.3, SugarContent 3.2, ProteinContent 1

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