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Rugelach
in Diana's Recipe Book
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| Servings: 48 rugelach |
| Comments: Rugelach is a delicious old European pastry that everyone loves. A rich and flakey sour cream cookie filled with nuts, raisins, and cinnamon, offers the perfect light dessert with tea and reminds people of the type of foods eaten long ago. |
Ingredients:  1 cup (2 sticks/8 oz/225g) unsalted butter or margarine 2 tablespoons granulated sugar 1 (8-ounce) container sour cream 1 large egg yolk 2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup finely chopped raisins 1/2 cup finely chopped walnuts or pecans 1/2 cup granulated sugar 1/4 cup (1/2 stick/2 oz/56g) butter or margarine 1 1/2 teaspoons ground cinnamon 2-3 teaspoons confectioners' sugar |
| Instructions: 1. For Pastry: In large bowl, beat 1 cup butter (or margarine, if using) for 30 seconds. Add 2 tablespoons granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with a wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle. 2. For Filling: Combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup butter (or margarine, if using) and cinnamon; set aside. 3. To Assemble: Divide dough into fourths. On lightly floured surface, roll 1/4 dough to 10-inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge,starting at wide end. Repeat. Place 2 inches apart on foil-lined cookie sheet. Bake in 350 degree F (180 C) oven for 25 minutes. Cool on sheet for 1 minute. Transfer to wire rack to cool. Sprinkle with confectioners' sugar. Makes about 48 rugelach. |
| Date: March 17, 2003 |