Rugelach Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
2 cups flour
½ lb. sweet butter at room temperature
¼ cup sugar
½ tsp kosher salt
1 extra large egg
1 tsp vanilla
¾ cup sour cream
Filling:
6 Tbs. sugar
¼ cup light brown sugar packed
1 ½ tsp. cinnamon
¾ cup raisins
1 cup finely chopped walnuts
Mix above together
Puree ¾ cup apricot preserves in food processor
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Directions: |
Directions:Divide dough into quarters.
On a well floured board roll each quarter into a rectangle.
Keep rest of dough in refrigerator.
Spread rolled out dough with:
2 Tbs apricot preserves
½ cup of filling
Press filling lightly into dough.
Roll up long side into a jelly roll.
Cut roll into about 1-inch pieces.
Put pieces about ¼ inch apart on a cookie sheet lined with parchment paper.
Chill in refrigerator for 30 minutes.
Preheat oven to 350º degrees.
Make an egg wash of 1 egg beaten with 1 Tbs milk.
Combine 3 Tbs sugar with 1 tsp cinnamon.
Take chilled rugelach and brush with egg wash and sprinkle with cinnamon and sugar.
Bake for 15 to 20 minutes until lightly browned Cool on wire rack. |
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Personal
Notes: |
Personal
Notes: These are legendary!
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