Rugalach

Dough and filling keeps in refrigerator about 2 days.

• Ready In: 5 hrs 30 mins
• Serves: 18
• Yields: 36 Rugalach

Ingredients

• DOUGH

• 1  cup butter
• 4  cups flour
• 1  teaspoon salt
• 1⁄4 cup sugar
• 1  cake yeast
• 1  cup heavy cream
• 3  egg yolks

• FILLING

• 1⁄2 cup sugar
• 2  teaspoons cinnamon
• 1⁄4 cup pecans, chopped
• 1⁄4 cup raisins

Directions

1. Preheat Oven to 375 degrees.
2. DOUGH:
3. Mix butter with flour, salt, and sugar until crumbly.
4. Crumble yeast into cream and stir in the egg yolks.
5. Combine wet ingredients with dry ingredients to make a dough and chill it for 4 hours or more.
6. On a lightly floured board, roll out 1/3 of the pastry into a thin circle.
7. FILLING:
8. Combine sugar, cinnamon and nuts.
9. Sprinkle onto the dough. Dot with golden raisins.
10. Cut into triangles (Grandma says she gets 12, but you can make them larger if you want) and roll up starting at the wide end and place on a greased cookie sheet, point side down.
11. Repeat with remaining dough.
12. Let rise 30 minutes at room temperature. Bake for 15 to 20 minutes or until light golden brown.