Rugelach #1

Yield: 64 Servings

Measure Ingredient
1 pack Dry yeast
1 cup Sugar
3 cups Flour
1 cup Finely chopped walnuts
1 cup Butter
2 teaspoons Cinnamon
3 Egg yolks
1 cup Sour cream

Sprinkle the yeast over the flour. Add softened butter and blend. Stir egg yolks into the sour cream and add to the flour mixture. Form into a ball, wrap in foil, and refrigerate over night.

Combine the sugar, chopped walnuts, and cinnamon.

Divide the dough into 4 balls. Spread the sugar mixture on a board. Roll ¼ of the dough into a 10 to 12 inch round, coating both sides well with the sugar mixture. Cut the rolled dough into 16 wedges. Roll up from the wide end first. Bake on a cookie sheet in a 325 degree oven for 30 minutes.

My favorite variant: Place two or three raisins at the wide end of each wedge before rolling. I also dip each rollup in the sugar mixture before I place it on the cookie sheet.

REC.FOOD.RECIPES ARCHIVES

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REFRIGERATE DOUGH OVERNIGHT

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