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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rugelach Recipe

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This recipe for Rugelach is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¾ Cup All-Purpose Flour
½ Tsp Salt
¾ Cup Butter Unsalted, cold
½ Cup Sour Cream
1 Tsp Vanilla Extract
⅓ Cup Cherry Jam
¾ Cup Pecans, ground
3 Tbsp Powdered Sugar
Directions:
Directions:
1. Place flour in a mixing bowl and with 2 knives or a pastry cutter cut in the butter or margarine till the mixture resembles small peas. Stir in the sour cream and vanilla till the dough holds together. On your floured work surface knead the dough about 10 times. Divide the dough into 3 pieces and wrap in plastic wrap. Refrigerate for 20 minutes.
2. Preheat your oven to 375 º F degrees. Line a baking sheet with parchment paper or a silpat.
3. Roll one piece of the dough at a time into a 10 inch circle. Spread the dough with 2 tbsp of jam, or more if needed. Sprinkle evenly with 1/4 cup of the ground pecans. Using a pizza cutter cut the dough into 12 wedges, like a pizza. Starting at curved edge, roll up each wedge and place point-side down, onto the prepared baking sheet. Repeat with the remaining dough. If only baking one tray at a time, refrigerate the remaining cookies until ready to bake.
4. Bake for 20 to 25 min or until light and golden brown. Let cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
5. Sprinkle with powdered sugar, you could also roll them through the powdered sugar.
Number Of Servings:
Number Of Servings:
36 Servings
Preparation Time:
Preparation Time:
1 hour 10 minutes
Personal Notes:
Personal Notes:
Recipe from Jo Cooks.

 

 

 

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