Rugelach Recipe
Rugelach is a delicious and versatile pastry that is perfect for any occasion. It is made with a flaky dough that is rolled up and filled with a variety of different fillings, such as chocolate, raspberry, or apricot. Rugelach can be enjoyed on its own, or served with a scoop of ice cream or whipped cream.
Ingredients
- 2 cups all-purpose flour 250g
- 1/4 cup granulated sugar 50g
- 1/4 heaping teaspoon table salt
- 1 cup unsalted butter very cold and cut into 16 pieces (226g)
- 6 ounces cream cheese very cold and cut into 16 pieces (170g)
- 1/3 cup sour cream 80g
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). This will ensure that the oven is hot enough to bake the rugelach evenly.
- Combine the dry ingredients in a large bowl. This makes it easy to mix all of the dry ingredients together evenly.
- Add the wet ingredients to the dry ingredients and mix until a dough forms. Be careful not to overmix the dough, as this will make the rugelach tough.
- Divide the dough into two halves and wrap each half in plastic wrap. This will help to prevent the dough from drying out.
- Refrigerate the dough for at least 30 minutes, or up to overnight. This will help the dough to relax and make it easier to work with.
- Enjoy!