GOLDEN RUGALACH
Rugelach (a Yiddish word) are often served at Hanukkah meals. The flaky dough that enfolds the fruit and nuts is made like pie dough and is easy to do in the food processor.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 pulses. Add the cream cheese and sour cream, and pulse until it comes together in a rough dough; (with some uneven pebbles sized-pieces). Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
- Foe the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt; and puree to make a very smooth paste.
- Roll a portion of dough into a 6- by 14-inch rectangle about 1/4-inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugalach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder; ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
- Meanwhile, preheat the oven 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
- Slice the cylinders into 1 1/2-inch pieces, and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
- Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.
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 »
#time-to-make #course #preparation #desserts #4-hours-or-less
You'll also love
Ssemujju Godfrey
[email protected]I'll definitely be making these rugelach again.
Lavina Annamarie
[email protected]I'm so glad I found this recipe. These rugelach are amazing!
Hebber Lopez Lopez
[email protected]These rugelach are perfect for a holiday gift. They're beautiful and delicious.
Irfan Qazilbass
[email protected]I made these rugelach for my Hanukkah party and they were a huge hit. Everyone loved them!
Rana Hassaan Shahid
[email protected]These rugelach are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Ladla Saith
[email protected]I'm not a big fan of rugelach, but I thought I'd give this recipe a try. I'm glad I did, because they were delicious!
Vi Bird
[email protected]These rugelach are perfect for a special occasion. They're beautiful and delicious.
Cora Lambrick
[email protected]I made these rugelach for a bake sale and they were a huge hit. I sold out of them in no time.
MD SAIEM
[email protected]I didn't have any walnuts, so I used pecans instead. The rugelach still turned out great.
Kib Ug
[email protected]The dough was a little difficult to work with, but the rugelach turned out great in the end.
SYON TK
[email protected]These rugelach were a little too sweet for my taste, but they were still good.
DgtlOne
[email protected]I love the flavor of these rugelach. The combination of chocolate and walnuts is perfect.
Gghs Ramarian
[email protected]I followed the recipe exactly and the rugelach came out great. They were flaky and delicious.
Bilal Kv
[email protected]These rugelach were so easy to make and they turned out perfectly. I will definitely be making them again.
Shishir Sarker
[email protected]I made these rugelach for my family and they were a huge success. Everyone loved them!
Amanda Crawford
[email protected]I'm not a big fan of rugelach, but these were amazing! The dough was flaky and the filling was sweet and gooey.
Rana Taimoor
[email protected]I've made rugelach before, but this recipe is by far the best. The dough was easy to work with and the filling was delicious.
Siviwe Sihele
[email protected]These rugelach were a hit at my holiday party! Everyone loved the combination of sweet and savory flavors.