Rugelach

INGREDIENTS:

Dough:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 (8 ounce) package cream cheese
  • 1/3 cup sour cream
Filling:
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 cup finely chopped walnuts
Glaze:
  • 1 egg white
  • 1 teaspoon sugar, plus more for sprinkling
  • 1 teaspoon water

METHOD:

  1. Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese and sour cream until crumbly. (I suppose you could also do this with a pastry cutter, but a food processor does a great job.)
  2. Pour half of the crumbly mixture onto a 1 ft. piece of plastic wrap, and shape into a rectangle about 5 x 8 inches or so. Wrap up in plastic wrap.  Repeat with the other half.  Refrigerate 2 hours to 2 days.
  3. Combine sugar, cinnamon, chopped walnuts. Preheat oven to 180 degrees C. Roll each rectangle into a rectangle that is between 1/8 and ¼ inch thick. Sprinkle rectangle with sugar/nut mixture. Press lightly into dough. With chef’s knife or pizza cutter, cut rectangle lengthwise into two thinner rectangles. Roll each rectangle to form a long log.
  4. Cut each log into 1½ inch segments, so you end up with 9-10 segments per log.  Place pieces onto either an ungreased baking sheet, or a baking sheet lined with parchment paper.  Beat egg white 1 tsp sugar and 1 tsp water.  Brush each piece with egg wash and sprinkle with sugar or cinnamon sugar.
  5. Bake rugelach in the center rack of your oven 22-24 minutes until lightly golden. Cool on wire racks. Store in airtight containers.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s