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    You are in: Home / Baking / Rugelach Recipe
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    Rugelach

    Rugelach. Photo by Karen Elizabeth

    1/3 Photos of Rugelach

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Color Guard Mom's Note:

    I got this recipe from a Christmas Cookie book back in 1988. My pastor back in Hawaii LOVES them. They are like mini nut rolls.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Cut butter into flour using 2 knives.
    2. 2
      In separate bowl, beat egg yolk and sour cream.
    3. 3
      Mix well and then add flour mixture. Once again, mix well.
    4. 4
      Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
    5. 5
      Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
    6. 6
      Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
    7. 7
      Brush with melted butter and spread 1/3 of the filling mixture on each portion.
    8. 8
      Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
    9. 9
      Place on greased cookie sheets.
    10. 10
      Bake 15 minutes or until lightly browned.
    11. 11
      Cool. Sprinkle with powdered sugar.

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    Ratings & Reviews:

    • on February 13, 2010

      55

      Simple to make and delicious. The dough is tender and flaky (like a pie crust). I made 1/3rd of the dough with some mango and peach jam, although I filled it up too much and ended up baking out of it! It also lost its delicate texture--if I fill it with jam again I will add much less. The cinnamon, sugar and nut mixture is fabulous. Thanks for sharing this. My husband said this was great!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2008

      55

      I was so impressed, this is delicious and LOOKS so good, and yet it really was very simple to prepare!! I am NOT a good baker, but every now and then I want to try.. well, this was an outstanding success! What we also liked was that they are not overly sweet, none of us care for really sweet stuff, this is a sweet pastry, without being cloying. When I rolled the second two lots of dough, an increasing amount of 'cinnamon-sugar' was being rolled into the dough from the previous circles, and that was actually really nice, added a sparkle to the finished product and a nice little crunch. I used brown sugar, incidentally. I'll definitely be making these again, I want to make them for guests and serve them when I serve dessert, I'll have to make LOTS and I know that no one will believe I actually made them myself! :D Thanks, CGM ! Oh, the photo is a bit blurry, sorry, but they are soooo goood!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2008

      55

      This isn't the traditional cream cheese dough..it's SO much better. I devised a recipe using a sourcream pastry that is identical to this last Christmas. I was so much more satisfied with the outcome. It's flakey and light almost like pie crust, but richer. I grind the walnuts with the cinnamon and sugar for the filling. This is excellent Rugelach.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Rugelach

    Serving Size: 1 (962 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 125.6
     
    Calories from Fat 82
    65%
    Total Fat 9.1 g
    14%
    Saturated Fat 4.8 g
    24%
    Cholesterol 24.3 mg
    8%
    Sodium 48.3 mg
    2%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 4.2 g
    17%
    Protein 1.3 g
    2%

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