Description
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 (8 ounce) package cream cheese
- ⅓ cup sour cream
- ½ cup white sugar
- 1 tablespoon ground cinnamon
- 1 cup finely chopped walnuts
- ½ cup raisins
Instructions
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour
- salt
- butter or margarine
- cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar
- cinnamon
- chopped walnuts
- and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter
- cut each round into 12 wedges. Roll wedges from wide to narrow
- you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled
- bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers…they freeze very well.
- Variations: Before putting the filling on the dough
- use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Prep Time: 55 mins
Cook Time: 22 mins
Total Time: 3 hrs 17 mins
Servings: 48