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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newsan Magar
[email protected]I'll definitely be making these rugelach again.
Josh Morgan
[email protected]I would definitely recommend this recipe to others.
otim Julius
[email protected]These rugelach were a bit too sweet for my taste, but overall they were good.
Rehan Farooq
[email protected]I'm not sure what I did wrong, but my rugelach turned out dry and crumbly.
Pravin Kumar Singh
[email protected]I've never had rugelach before, but these were amazing!
Kevo Mavo
[email protected]These rugelach are the perfect combination of sweet and savory.
Prince Rabby
[email protected]I'm not a baker, but these rugelach were easy to make and they turned out great.
Md Alamin Hosen Alamin
[email protected]These rugelach were a big hit at my party. Everyone loved them!
JR ARJUN
[email protected]I've made this recipe several times and it never disappoints.
Waseem Laghari
[email protected]These rugelach were perfect! The dough was flaky and the filling was sweet and flavorful.
Smart Mercy
[email protected]I'm not a fan of rugelach, but I thought these were pretty good.
Saeed Akhtar
[email protected]I used a different filling than the one in the recipe and it turned out great!
Arab Matiullah
[email protected]These rugelach were a bit time-consuming to make, but they were worth the effort.
Christinah Maluleke
[email protected]The dough was a bit dry and crumbly, but the filling was delicious.
Bobby Williamson
[email protected]These rugelach were a bit too sweet for my taste, but they were still good.
Abdullah Tanveer
[email protected]I've never made rugelach before, but this recipe made it easy. They turned out beautifully and tasted delicious.
Jolan Homan
[email protected]These rugelach are so easy to make and they taste amazing! I love the combination of the sweet filling and the flaky dough.
Aaron Lee
[email protected]The dough was a bit tricky to work with at first, but I got the hang of it after a few tries. The finished rugelach were well worth the effort!
zhiman Hekim
[email protected]I've made these rugelach several times now and they are always a hit. They're perfect for parties or potlucks.
ali mirzaeei
[email protected]These rugelach were absolutely delicious! The dough was easy to work with and the filling was flavorful and not too sweet. I will definitely be making these again soon.