Rugelach

 

Grandma Harriet’s rugelach

Yield: 16 rugelach

Ingredients

2 cups of all-purpose flour, plus a little for rolling

1/3 cup of granulated sugar

1 teaspoon of vanilla powder or extract

1/2 teaspoon of kosher salt

8 ounces cream cheese, softened and cut into small pieces

1 1/2 sticks unsalted butter, softened, and cut into small pieces

1/3 cup of sour cream

1 egg, beaten

Sanding sugar, for garnish

(you can add a bit of lemon zest for a pop of flavor)

Filling options

Chocolate filling:

1/4 cup of Nutella

Jam filling:

1/4 cup of Apricot Jam

Nut filling:

1 tablespoon of white sugar

1 tablespoon brown sugar

1/4 cup of toasted chopped walnuts

Cinnamon:

2 tablespoons of white sugar

1 teaspoon of ground cinnamon

Directions:

Place the flour, sugar, vanilla powder and salt into a food processor and pulse to combine. Feed the cheese and butter through the shute with motor running.  Once the dough begins to form, add sour cream and continue til fully combined The dough will be very tacky.

With floured hands, remove the dough and place on plastic wrap  Form into a circle and wrap tightly. Place in fridge for 1 hour.

When dough is ready, cut into 4 pieces and preheat oven to 350.

Roll dough into a thin 12 circle and with pizza cutter, make 16 rolls.

Sprinkle with filling and roll up. Place seam side down on parchment lined sheet. Brush with egg wash and sanding sugar.  Bake 15 minutes.

Until the rugelach is golden brown. Cool completely on cookie sheet.

Dust with Powder Sugar

**roll and freeze so you'll always have fresh cookies from the freezer.  Just add 2-3 minutes baking time