Favorite Rugelah
Yield
48 servingsPrep
30 minCook
22 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
unsalted, cold-cut into bits |
|
| 6 | ounces |
cream cheese
cut into bits |
|
| ⅓ | cup |
sour cream
|
|
| filling | |||
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | cup |
walnuts
finely chopped |
|
| ½ | cup |
raisins, seedless
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
unsalted, cold-cut into bits |
|
| 173.4 | ml/g |
cream cheese
cut into bits |
|
| 79 | ml |
sour cream
|
|
| filling | |||
| 118 | ml |
sugar
|
|
| 15 | ml |
cinnamon
|
|
| 237 | ml |
walnuts
finely chopped |
|
| 118 | ml |
raisins, seedless
finely chopped |
|
Directions
OVEN: Heat to 350℉ (180℃). Grease baking sheets.
DOUGH: In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.
Shape pastry into (4) equal- sized disks.
Wrap; chill 2 hours or up to 2 days.
In a cup, mix together sugar and cinnamon.
Roll each pastry disk into a 9-inch round, keeping pastry chilled until rolled.
Sprinkle rolled pastry with sugar mixture, walnuts and raisins, dividing ingredients equally among rounds.
Press lightly into dough.
With a chef's knife, cut each round into 12 wedges.
Roll wedges tightly from outside edge to point (making sure filling is enclosed, as raisins will burn if exposed.)
Place on baking sheets.
Refrigerate rugelah while rolling each batch.
Chill all rugelah 20 minutes.
Bake 22 minutes or until lightly golden.
Cool on wire racks.
Store up to 4 days in airtight containers.
