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Rugelach Recipe

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This recipe for Rugelach, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Kwant
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter or margarine softened
1 pint sour cream, softened
4 cups flour
melted butter
brown sugar
cinnamon
chopped walnuts or pecans (optional)
egg yolk

Directions:
Directions:
In large bowl, blend butter and sour cream; slowly add the flour until dough is soft and forms into one large ball. Divide dough into 8 equal parts. Wrap each one into plastic wrap. Refrigerate overnight or at least 4 hours.

Remove one ball at a time. On a floured surface, roll it out in an 8 or 10 inch circle. Brush with melted butter. Sprinkle with brown sugar, cinnamon and chopped walnuts or pecans. cut into 16 wedges. Roll each wedge from the wide side and shape into a crescent.

Place on buttered cookie sheet. Brush with beaten egg yolk, mixed with a couple drops of water. Bake at 375 about 25 minutes or until lightly browned. Remove to wax paper or foil to cool.

Makes 96 crescents. Plus they freeze well!!

Personal Notes:
Personal Notes:
If you have the time and patience, this Rugelach recipe will not disappoint! It is extremely tasty!!

 

 

 

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