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in Diana's Recipe Book

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Servings: 48 rugelach
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.

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

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

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