Rugaluch

By backfxrs

Although time consuming, these are worth the effort. Three things to remember: 1) After making the dough, it shouldn’t be sticky i.e. when you roll it into a ball, the dough should be like pie crust and shouldn’t stick to your fingers. If it is sticky, add a LITTLE flour. 2) When rolling out the dough make sure you roll it as thin as possible. 3) There are no specific measurements for the topping. Just sprinkle enough to lightly cover the dough.

Ingredients

• 1/2 lb. creamcheese (room temperature)
• 1/2 lb. butter (room temperature)
• 2 egg yolks
• 1/2 cup sugar
• pinch of salt
• 1 te. Vanilla
• 1 te. Baking powder
• 2 1/2 cups of all purpose flour
• Cinnamon and sugar combined
• Chopped walnuts
• Raisins
• Optional ingredients can include apricot jam, apple butter, apple pie spice

Preparation

Step 1

1) Cream creamcheese and butter together at low speed
2) Add egg yolks, sugar and vanilla. Mix well.
3) Combine baking powder, salt and flour and then add gradually to mixture in the bowl.
4) Roll the dough into a ball and cut into 4 sections making each section into a ball. Wrap in wax paper and refrigerate over night.
5) Next day, preheat oven to 375 degrees.
6) Roll out one section at a time like pie crust.
7) Sprinkle with sugar, cinnamon, nuts and raisins or topping of your choice.
8) Cut into wedges and roll each piece starting with the outside edger toward the center. I usually get 17 or 18 wedges for each ball.
9) Grease cookie sheet and put rugaluch on it.
Bake for 17 minutes. Check at 15 minutes to make sure they aren’t burning.
10) Sprinkle with powdered sugar.

If you choose, you can vary the topping. For Jennifer I put raisins and nuts on, for Nicole I only put raisins on, for Brendan I only put nuts on. Jeanne likes the apricot jam and nuts. This year I’m trying the apple butter and spices with nuts and raisins which is Leslie’s suggestion. Marty likes to put butter on them and warm them in the microwave. Steven seems to like the traditional cinnamon, sugar, nuts and raisins but is open to any variation. Dad and I like the traditional and I also like the apricot.

If you use the apricot jam make sure you get the thickest type you can. If not, it will be very runny. Also, if you use this or the apple butter, no need to top with the sugar. You can add a bit of cinnamon to the jam or apple butter if you want to.