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Jewish Pastry Rugelach

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PREP TIME
40 min
COOKING TIME
25 min
TOTAL TIME
145 min
SERVINGS
48 servings
Dessert European
Jewish Pastry Rugelach
Ingredients
  • 2 cups all-purpose flour
  • 1 cup unsalted butter
  • 1 (8 ounce) package cream cheese
  • 1/3 cup sour cream
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
Instructions
1
Combine butter, cream cheese, sour cream, flour and salt in a food processor; blend until it reaches a crumbly consistency
2
.
3
Divide the dough mixture into four equal parts and shape them into disks. Wrap each disk tightly in plastic wrap; refrigerate for at least one hour or up to two days
4
.
5
In a separate bowl, mix together walnuts, raisins, sugar and cinnamon.
6
Roll out each chilled pastry disk into a 9-inch round shape; keep the other disks refrigerated until you're ready to roll them. Sprinkle each round with the walnut-raisin mixture; gently press it into the dough. Cut each round into 12 wedges using a chef's knife or pizza cutter
7
.
8
Roll the wedges from wide to narrow, creating a point on the outside of each cookie. Place them on ungreased baking sheets and refrigerate for 20 minutes before baking
9
.
10
Preheat the oven to 350 degrees F (180 degrees C).
11
Once the rugelach are chilled, bake them in the preheated oven on the center rack until they're lightly golden brown, taking about 22 to 25 minutes; let them cool on wire racks
12
.
13
Store the cooled rugelach cookies in airtight containers.