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Whenever I bake rugelah, I have memories of watching my mother and grandma doing the same. You can make these tiny filled pastries part of your family tradition for the holidays or whenever the mood strikes. They freeze well but taste so good that they may not last long enough to do so.
Senior Editor Roberta Landman
Yields: 40 pieces
Small amount of flour for dusting
2 cups flour
1 egg yolk
1 cup butter, softened
¾ cup sour cream
2 teaspoons cinnamon
¾ cup sugar
¾ cup chopped walnuts
Chocolate chips, 3 to 4 per wedge of dough (optional)
Extra cinnamon and sugar for dusting, to taste (optional)
Preheat oven to 375 degrees. Dust a large bowl with a small amount of flour and set aside.
Place the 2 cups of flour, egg yolk, butter and sour cream in another bowl and mix with your hands (or use a food processor) until crumbly. Divide mixture into 5 parts, shape into 5 balls, and put them in the floured bowl. Sprinkle a bit of flour over them. Cover tightly with aluminum foil or plastic wrap. Chill dough balls in refrigerator for at least 2 hours (and up to 2 days).
For the filling, mix together cinnamon, sugar and chopped walnuts.
On a floured surface, roll a chilled pastry ball into a circle (like a round pie crust) about 1/8” thick, keeping the other balls chilled until you need them. Top the rolled-out dough with about a fifth of the filling mixture. Cut into 8 wedges (add 3 or 4 chocolate chips per wedge, if you wish).
Roll up each pastry wedge, working from the widest to smallest end (a small point will be on the outside of the pastry; tuck in the side edges). With the point side down, place the pastries on an ungreased cookie sheet or one that is lined with baking parchment. You may wish to sprinkle the tops with some cinnamon and sugar.
Bake 20 to 25 minutes, or until a light, golden-brown color. Repeat with the remaining dough balls.
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