Rugelach
A classic rugelach recipe from Linda Rosenfeld, using a sour cream and butter dough with a cinnamon-walnut-sugar filling. The recipe includes suggestions for alternative fillings such as jam, melted chocolate, and raisins. Noted as 'delicious' on the original card.
The Original
Processed by Claude
Ingredients
- ●3 cups (720ml) flour
- ●1 cup (240ml) sour cream
- ●1/2 lb (225g) butter
- ●1 pkg. dry yeast
- ●3 egg yolks
- ●1 cup (240ml) sugar (for sugar mixture)
- ●1 cup (240ml) finely chopped walnuts (for sugar mixture)
- ●3 1/2 tsp (20ml) cinnamon (for sugar mixture)
Instructions
- 1
Mix together flour, sour cream, butter, dry yeast, and egg yolks. Chill several hours or overnight.
- 2
Prepare the sugar mixture: combine 1 cup sugar, 1 cup finely chopped walnuts, and 3 1/2 tsp cinnamon.
- 3
Divide dough into 4 equal parts. Use 1/4 of sugar mixture for each part of dough.
- 4
Sprinkle sugar mixture on board. Roll dough into shape of pie, using all of sugar mixture on board.
- 5
Cut into wedges and roll from widest part.
- 6
Optional: You can use a variety of mixtures to spread on dough before rolling out. Try jams – raspberry and apricot, melted bittersweet chocolate sprinkled with chopped walnuts and raisins, raisins.