03 February, 2008

Kosher Rugelach


* 3 cups all-purpose flour
* 2 sticks cubed unsalted butter
* 8 ounces cubed cream cheese
* 1/3 cup sour cream
* 1/2 cup white sugar
* 1/4 teaspoon salt
* 1 tablespoon ground cinnamon
* 1 cup finely chopped walnuts
* 1/2 cup chopped raisins
* milk

Prepare the Kosher Rugelach Dough
First, prepare a food processor with a chopping or dough blade. Next, place the cream cheese, butter, and sour cream in the mixer. Pulse this together until its creamy.

Then add the flour and the salt. Pulse again until the mixture pulls away from the sides as it blends. Use the dough function on your mixture, if you have one.
Store and Chill the Rugelach Dough
Take out the blade and scoop out 1/4 of the mixture. For easy storage, place the dough into a plastic bag and then shape the dough into round disc. Do this with all the dough, so you have four bags.

This dough also freezes well. Wrap each disk in plastic and chill 2 hours, or up to 2 days.
Combine the Rugelach Filling
In a mixing bowl, combine the chopped walnuts, finely chopped raisins, sugar, and cinnamon. There are many varieties of rugaleh. You can add brown sugar or even chocolate chips in the filling.
Add Filling to the Dough
Taking one disc out of the fridge, and roll it into a 9-inch circle. Keep the other disks chilled until you are ready to roll them.

Now add the filling. Sprinkle the sugar and nut mixture all around the dough. Then, lightly press it down into the dough.
Cut and Wrap the Rugelach Dough
With chef's knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Some people like to add fruit jams to the dough before adding the filling to make another variation.

Instead of a circle, you can also wrap the dough like a jelly roll. Then, cut the roll into small pieces.
Chill the Kosher Rugelach Dough
Place the rugelach on foil-lined baking sheets and chill for around 20 minutes. This will help prevent the shape of the dough from falling apart while cooking.

Preheat oven to 350 degrees F (180 degrees C).
Bake the Kosher Rugelach
After the rugelach are chilled, brush with milk and sprinkle some extra cinnamon and sugar on top.

Bake them in the center rack of your oven for about 20 minutes, until lightly golden. Cool on wire racks. Serve and enjoy!