RUGELAH (RUSSIAN TEA PASTRIES)
Yummy for any occasion!
Provided by Katie Nichols
Categories Cookies
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Combine the flour and salt in a medium-sized bowl. Cut the butter and cream cheese into several pieces about 1" square. Use a pastry blender to cut the butter and cream cheese into the flour mixture. When the butter and cream cheese are well distributed, mix in the sour cream and water and gather the dough into a ball.
- 3. Wrap the dough in plastic wrap and refrigerate for 2 hours or place in the freezer for 30 minutes.
- 4. Divide the dough into 4 equal pieces; use one piece at a time and keep the remaining pieces wrapped and refrigerated until ready to use. On a lightly floured pastry board, roll each piece of dough into a 9" circle, a little more than 1/8" thick.
- 5. Place the desired filling on the circle of dough; cut the circle into 12 triangles.
- 6. Roll each triangle up from the wide end and place on a parchment covered baking sheet about 1" apart. When all the dough has been rolled and filled, bake in a preheated 350 degree oven for about 20 minutes or until the Rugelah are a golden brown.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Musa Khan
[email protected]I'm disappointed with the results of this recipe.
Kleo Ndamwena
[email protected]I would not recommend this recipe to others.
Zaw Nwae Oo
[email protected]The recipe was easy to follow, but the rugelah didn't turn out as expected.
Ozone Jeydin TV
[email protected]I'm not sure what I did wrong, but my rugelah turned out really flat.
Jamshed Bhatti
[email protected]Overall, I thought these rugelah were pretty good. I would definitely make them again.
Jenn Savage
[email protected]These rugelah were a bit dry, but the filling was delicious.
Christian Melillo
[email protected]I had a hard time getting the dough to come together, but the rugelah turned out great in the end.
Samara Fleming
[email protected]The rugelah were a little too sweet for my taste, but they were still good.
Shadow Slasher66
[email protected]I'm not a huge fan of rugelah, but I have to admit that these were pretty good.
Taylor Guffin
[email protected]I made these rugelah for a party and they were a huge hit. Everyone loved them!
Dhaneshwar Mahato
[email protected]These rugelah were perfect! The dough was flaky and the filling was just the right amount of sweetness.
Shirl Tipton
[email protected]Rugelah is a great make-ahead pastry. You can make the dough and filling ahead of time and then assemble and bake them just before serving.
Rana Saghar
[email protected]I love the versatility of rugelah. You can fill them with any type of fruit or jam, and you can even add nuts or spices to the dough.
yeasin afridi
[email protected]I have been making rugelah for years and it is always a hit. The recipe is easy to follow and the results are always delicious.
Rajpoot 295
[email protected]Rugelah is a classic Russian tea pastry that is sure to impress your guests. The combination of sweet dough, tangy fruit filling, and a hint of cinnamon is irresistible.