RUGELACH
I got this recipe from a Christmas Cookie book back in 1988. My pastor back in Hawaii LOVES them. They are like mini nut rolls.
Provided by Color Guard Mom
Categories Dessert
Time 45m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Cut butter into flour using 2 knives.
- In separate bowl, beat egg yolk and sour cream.
- Mix well and then add flour mixture. Once again, mix well.
- Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
- Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
- Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
- Brush with melted butter and spread 1/3 of the filling mixture on each portion.
- Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
- Place on greased cookie sheets.
- Bake 15 minutes or until lightly browned.
- Cool. Sprinkle with powdered sugar.
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Kyle Wagwan
[email protected]These rugelach are the perfect holiday treat!
Anuruddha Wijerathna
[email protected]I'm not a baker, but these rugelach were easy to make and turned out great!
Danny Lopez
[email protected]These rugelach were a lot of work to make, but they were worth it!
Maria Nunez
[email protected]I followed the recipe exactly, but my rugelach didn't turn out as flaky as I would have liked.
LoL Gaming
[email protected]The dough was a bit dry.
Dan Finn
[email protected]These rugelach were a bit too sweet for my taste.
Muxyadin Axmed
[email protected]I'm definitely making these again.
Aliyan Haider
[email protected]So delicious!
Gyyy Gyu
[email protected]These rugelach were a hit at my party! Everyone loved them.
Siyabonga Nduduzo
[email protected]I'm not usually a fan of rugelach, but these were amazing! The dough was light and airy, and the filling was rich and flavorful.
Muhammad Salar
[email protected]I've made rugelach before, but this recipe was by far the best. The dough was so easy to work with, and the filling was just the right amount of sweetness.
Annie Mase
[email protected]These rugelach were divine! The dough was flaky and buttery, and the filling was sweet and nutty. I loved the combination of flavors and textures.