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Rugelach
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Recipe Information
Description:
German Pastry

Source:
Tracie Moore

Serves/Makes:40 pcs. approx.

Ingredients
  • 3-1/2 cups (825 ml) flour
  • 1-1/2 cups (350 ml) butter or margerine
  • 1 cup (225 ml) sour cream
  • 2 tsp (10 ml). vanilla extract
  • 1 chocolate baking bar
  • 4 tbsp (60 ml). granulated sugar
  • 2 tsp (10 ml). cinnamon
  • walnuts or pecans
  • 1 8 oz (224 grm). to 12 oz (336 grm). of favorite preserves or all-fruit
Preparation
  • DAY BEFORE BAKING:
  • Doughmix flour and butter until mix looks like small pieces.
  • Blend in sour cream and vanilla.
  • Lightly flour a large surface and roll dough out until flat, even, and as close to square as possible.
  • Cut 3-5 large rectangles out of dough.
  • Ball them up and wrap in plastic wrap (they are roughly the size of baseballs).
  • Refrigerate dough balls overnight.
  • TIP: grate chocolate while cold small pieces at a time and refrigerate for quick use the next day. Also, finely chop walnuts or pecans and store for next day. (I use a nut mill)
  • NEXT DAY:
  • For each ball:
  • Lightly flour surface and roll out into rectangle allowing only slight thickness.
  • Spread preserves thinly but cover completely.
  • Sprinkle lightly and evenly walnut or pecan pieces and grated chocolate.
  • Roll up short end and place seam side down.
  • Bake at 375 degrees (200 C.) on cookie sheet covered with baking paper for 20 to 25 minutes or until light golden brown.
Comments
Can be stored at room temperature in air-tight container or refrigerated and microwaved briefly to warm. Makes great holiday treats and/or gifts. Semi sweet and not over bearing. Diabetics can use baking sugar substitute, light sour cream, light margerine, eliminate or use sugar free chocolate, and use all fruit (i.e. Polaner brand)(discretion is advised)

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