Friday, December 14, 2012
Best Rugelach Recipe
I am up to my eyeballs in Christmas cookies and I am not halfway done. I made the rugelach cookies this morning and forgot to take photos so these are from last year.
It is best to make the dough a day ahead of time and refrigerate it. You can find the recipe here:
Roll the dough very thin then spread with you favorite jam. I used apricot on this one. Sprinkle ground walnuts over the jam and then cinnamon sugar over the nuts.
Roll up, tucking the sides in as you go.
Slice them into 1 inch slices, brush them with egg whites and sprinkle them with course sugar. Refrigerate them for 30 minutes to firm them up.
I always make some with raspberry jam too.
After 30 minutes in the fridge, bake them at 350 degrees for about 25 minutes.
Let them cool on racks.
This is the best rugelach recipe I have ever used. Store them in airtight tins.