Best Rugelach Israel Recipes
RUGELACH ISRAEL
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.
Provided by JoyceJoann
Categories Dessert
Time 45m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
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, Fat 6.6, SaturatedFat 3.5, Cholesterol 17.4, Sodium 34, Carbohydrate 7.6, Fiber 0.3, Sugar 3.2, Protein 1
RUGELACH
Steps:
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
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