• Prep Time:
  • Cooking Time:
  • Serves: 48 Servings

Favorite Rugelah

  • Recipe Submitted by on

Category: Danish

 Ingredients List

  • -----------------------------------DOUGH-----------------------------------
  • 2 c Flour
  • 1/4 ts Salt
  • 1 c Unsalted butter, cold-cut
  • -into bits
  • 6 oz Cream cheese, cut into bits
  • 1/3 c Sour cream

 Directions

FILLING
1/2 c Sugar
1 tb Cinnamon
1 c Walnuts, finely chopped
1/2 c Raisins, finely chopped

OVEN: 350 Grease baking sheets.

DOUGH: In a food processor, pulse flour, salt, butter, cream cheese and
sour cream til crumbly.

Shape pastry into (4) equal- sized disks. Wrap; chill 2 hours or up to 2
days.

In a cup, mix together sugar and cinnamon.

Roll each pastry disk into a 9-inch round, keeping pastry chilled til
rolled.

Sprinkle rolled pastry with sugar mixture, walnuts and raisins, dividing
ingredients equally among rounds. Press lightly into dough.

With a chef's knife, cut each round into 12 wedges.

Roll wedges tightly from outside edge to point (making sure filling is
enclosed, as raisins will burn if exposed.)

Place on baking sheets.

Refrigerate rugelah while rolling each batch. Chill all rugelah 20 minutes.

Bake 22 minutes or til lightly golden.

Cool on wire racks.

Store up to 4 days in airtight containers.

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