cookie, Rugelach

By á-27150

Ingredients

• INGREDIENTS
• CRUST
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 3/4 cup cream cheese
• 1/3 cup sour cream
• FILLING
• 1/2 cup brown sugar
• 1 cup walnuts, chopped
• 1/2 cup raisins
• 3 to 4 teaspoons cinnamon, to taste
• water for brushing dough

Preparation

Step 1

DIRECTIONS

1) To make the crust, place the flour and salt in the bowl of a food processor. Pulse briefly to combine.


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2) Cut the butter and cream cheese into chunks and add to the bowl along.with the sour cream. Pulse until crumbly. Pieces of
butter and cream cheese about the size of green peas should still be visible in the dough.
3) Divide the dough into three equal portions. Wrap well in plastic wrap, pressing each gently into a disc. Chill the dough for at
least 2 hours, or up to overnight.
4) To make the filling, process the sugar, walnuts, raisins, and cinnamon in the food processor until finely chopped and well
combined. The filling should feel slightly moist to the touch. .:.'
5) Remove the dough from the refrigerator. Working with one piece of dough at a time, place it on a very lightly floured
surface. Roll it to a 10" circle and brush it lightly with water. Use your fingers to spread about 1/3 of the filling onto the round.
Press the filling down into the dough gently to anchor it.
6) Using a pizza cutter or sharp knife, divide the dough into 8 equal wedges. Roll each wedge up, beginning with the wide end
and ending with the narrow end. Place the rolls point-side down on a parchment-lined, rimmed baking sheet. Repeat with the
remaining two pieces of dough.
7) Bake the rugelach in a preheated 350°F oven for 25 to 30 minutes, or until golden brown. As the rugelach bake, the butter
will lightly fry the bottoms, yielding a crunchy crust and caramelized base. Serve warm with tea or coffee; or cool and dust with
confectioners' sugar before serving. Yield: 24 rolls