Rugelach Popular Recipes

Wednesday, March 2, 2022

Rugelach

"This recipe is from Linda Shapiro. I actually have many rugelach recipes, but that is surely the satisfactory I even have ever made."

Ingredients :

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 ounce) bundle cream cheese
1/three cup sour cream
half cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
half cup raisins

Instructions :

Prep : 55M	Cook : 48M	Ready in : 3H17M

Cut bloodless butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream till crumbly.
Shape crumbly aggregate into four equal disks. Wrap every disk and chill 2 hours or up to two days.
Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (can also replacement miniature chocolate chips for raisins).
Roll every disk right into a 9 inch spherical maintaining different disks chilled until equipped to roll them. Sprinkle spherical with sugar/nut mixture. Press gently into dough. With cooks knife or pizza cutter, reduce every round into 12 wedges. Roll wedges from huge to slim, you may grow to be with point on outdoor of cookie. Place on ungreased baking sheets and relax rugelach 20 mins before baking.
Preheat oven to 350 levels F (a hundred and eighty levels C).
After rugelach are chilled, bake them within the center rack of your oven 22 minutes until lightly golden. Cool on twine racks. Store in hermetic packing containers...They freeze thoroughly.
Variations: Before setting the filling on the dough, use a pastry brush to layer apricot jam in addition to brown sugar. Then add the encouraged filling. You might also make a combination of cinnamon and sugar and roll the rugelach in this prior to setting them at the cookie sheets.

Notes :

Substitute mini chocolate chips for the raisins, or use each...Knock your self out!
Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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