Rugelach

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Put the flour and salt in a food processor and pulse a couple of times to blend.
2. Add the butter, cream cheese and sour cream and pulse until crumbly, with pea-sized crumbs throughout.
3. Flatten the dough into three equal discs, wrap them and chill for at least 2 hours (or freeze, thawing overnight in the fridge before use).
4. Pulse the brown sugar, walnuts, raisins and cinnamon in the food processor until very finely chopped and well combined.
5. Line three large rimmed baking sheets with parchment paper or silicone mats.
6. Roll one disc of dough on a lightly floured surface into a 10-inch circle, about 1/4 inch thick, and brush it lightly with water. Spread about a third of the filling over it and press it down firmly.
7. Cut the dough into 8 equal wedges with a pizza cutter or sharp knife, taking care not to cut silicone mats. Roll each wedge up from the wide end to the narrow end and place point-side down on the sheets, 8 per sheet.
8. Repeat with the other two discs.
9. Preheat the oven to 350°F (177°C).
10. Bake for 25 to 30 minutes, until golden brown.
11. Cool for 10 minutes, then dust with confectioners' sugar. Serve warm or at room temperature.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

Brown sugarCream cheeseSour creamWalnutRaisin