Ingredients
- 2 cups unsalted butter, melted
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups sour cream
- 4 1/2 cups, or more (on the pastry board) all-purpose flour
- Fillings, as per your preference
Preparation
Step 1
www.BetterBaking.Com
Hanukkah's Best Melted Butter Rugulah
This should be called the World’s Best Almost Too Rich But Incredible Rugulah Dough. t is outrageously good (and different). Crisp, pastry that is the richest rugulah dough I ever made but oh so good. I love all sorts of rugulah but let the record show - those made with tons of butter are best.
Roll this thin (chill a bit before baking if you have time), bake and then count compliments. A wonderful gift recipe.
For the dough, blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled.
Divide in four portions, press each into a flattened disc and wrap in wax paper and then in a Ziploc bag. Chill for 1-2 hours or more.
To make the pastries, preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper.
On a generously floured work surface, roll out each portion into a 12 inch circle. Smear on jam, and then dust on remaining ingredients. Using a pastry or pizza wheel, cut into 12 wedges. Roll each one up snugly and place on baking sheet. Brush with egg wash.
Bake 30-40 minutes until pastries are nicely browned. Cool and dust with confectioners sugar if desired.
Makes 4 dozen. Dough freezes well, as does unbaked and baked pastries.