Saturday, December 17, 2011
Here is another new favorite.....rugelach!
First make the dough. Put 8 oz. of cold cream cheese and 2 sticks of cold butter, cubed, into the bowl of your food processor. Add 1/2 tsp. of salt, 1-1/2 T. sugar, 2 T. sour cream and pulse and 2 1/2 cups of flour and pulse until crumbly.
Divide the dough into 3 pieces, wrap each piece in plastic and refrigerate for at least 2 hours.
The next day, roll 1 piece at a time out until you have a very thin sheet.
Spread your favorite jam on the surface. I used apricot on some and raspberry on the others. Sprinkle finely chopped walnuts over the jam and then sprinkle it with cinnamon sugar.
Lay a piece of wax paper over the top and press to secure the toppings.
Roll the dough into a log folding in the uneven sides. Brush it with egg whites.
Slice the rolls into 1 inch pieces.
Sprinkle the tops of the rolls with course sanding sugar.
Here is the raspberry in progress.
Place them on parchment covered cookie sheets. Refrigerate the sheets for about 30 minutes to firm them up. Bake at 350 degrees for about 25 minutes.
Cool on racks.
This is some of the best rugelach I have ever had.
Store in tins between sheets of waxed paper.
Still working on the tree but I think it is about done. Click for a closer look.
This is the ugly tangle of wires from the light repair!