Rugelach #1
64 Servings
Ingredients
| Quantity | 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 |
Directions
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
/COOKIES
REFRIGERATE DOUGH OVERNIGHT
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