Best-Ever Rugelach
- Ready In:
- 3hrs 10mins
- Ingredients:
- 15
- Yields:
-
48 cookies
ingredients
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For the dough
- 1 lb unsalted butter, melted
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 2 cups sour cream
- 4 1⁄2 cups flour, plus more for the work surface
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For the filling
- 1 1⁄3 cups raspberries or 1 1/3 cups apricot jam
- 2 cups packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cinnamon
- 4 cups finely chopped nuts (optional)
- 4 cups raisins, plumped in warm water for 10 minutes, then dried
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For assembly
- 1 large egg
- 1 pinch sugar
- confectioners' sugar, for dusting (optional)
directions
- For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
- For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
- For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.
Questions & Replies
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Reviews
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First of all, I am only talking about the dough, as I did a completely different filling. That said, the recipe's filling sounds delicious, and I guarantee if you follow the recipe, or even use this dough with another delicious filling, your rugelach will be wonderful!<br/><br/>I made this to compare this sour cream dough with cream cheese dough, and I ended up preferring the cream cheese, due to the more pronounced tang. Actually, I found this dough fairly plain tasting; I would consider adding a bit more salt and sugar. (But, do see my following notes...) <br/><br/>My cooking notes: When I mixed the dough up, it did not even come close to forming a ball - way too loose. I ended up adding another 3/4 (!) cup of flour, to get it to the point where I could form a ball. (Maybe because I only had "lite" sour cream?) I was nervous, but once chilled, the dough was quite firm, and the rolling went very smoothly. So, if this happens to you, try to add a lot less flour, even if you have to work with a very loose dough.<br/><br/>The rugelach, as described, would be quite large, and I wanted more smaller ones instead, so I made 8 balls, and tried cutting them into 8s, 10s, and 12s. Still not sure which was the best proportion, but I will say that the rugelach were still pretty large.<br/><br/>And, like I said, although I personally preferred a cream cheese dough, these rugelach would be very delicious! Because they're rugelach!