BEST-EVER RUGELACH
This recipe comes from the Washington Post, and it is DELICIOUS! I've made rugelach with cream cheese before, but hadn't heard of making it with sour cream. Well, these are by far the best rugelach I've ever made or tasted! They're a bit labor-intensive (as all regelach are, really), but soo worth it! I didn't use all of the filling, but use your discretion. The dough needs 1 to 2 hours' refrigeration time (included in passive work time). STORE: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking.
Provided by hannahactually
Categories Dessert
Time 3h10m
Yield 48 cookies
Number Of Ingredients 15
Steps:
- For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
- For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
- For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.
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Remo Girl
[email protected]I made these rugelach for my family and they were a huge hit! Everyone loved them.
Jose Pintor
[email protected]These rugelach were amazing! The dough was flaky and the filling was so flavorful.
Surya Gautam
[email protected]These rugelach were a little too dry, but the filling was delicious.
Abdul Raouf khoso
[email protected]I've been making these rugelach for years and they're always a hit. They're the perfect dessert for any occasion.
James Simango
[email protected]These rugelach were a hit at my brunch party. Everyone loved them!
Mulu Muka
[email protected]The dough was a little too sticky, but the filling was delicious.
Zaki Baba
[email protected]These rugelach were the perfect treat for my holiday party. They were delicious and everyone loved them.
Shanza Masood
[email protected]These rugelach were a bit too sweet for my taste.
Manal Ben
[email protected]I made these rugelach for a bake sale and they sold out in minutes!
william Ralston
[email protected]These rugelach were a bit too crumbly for my taste, but they still had a good flavor.
Michael Davenport
[email protected]I've never made rugelach before, but this recipe was easy to follow and the results were amazing.
Uzer Dean
[email protected]These rugelach were so easy to make and they turned out so delicious. I will definitely be making them again.
Moashin Sakhi
[email protected]The filling was a little too runny, but the dough was perfect.
Kashif Allahyar
[email protected]I made these rugelach for my family and they were a huge hit! Everyone loved them.
shabbbz creations
[email protected]These rugelach were a bit too dry for my liking.
J4N An34R
[email protected]I followed the recipe exactly and the rugelach turned out perfectly. They were flaky and delicious.
Apekshya Bista
[email protected]These rugelach were a little too sweet for my taste, but they were still very good.
Samuel Yeboah
[email protected]I've made rugelach before, but this recipe is by far the best. The dough was perfect and the filling was delicious.
ArticunoGrief
[email protected]These rugelach were a hit at my party! They were so easy to make and everyone loved them. I will definitely be making them again.