Rugelach

Rugelach, a delicate sour cream cookie filled with nuts, raisins, and cinnamon, offers the perfect light dessert with tea.

1,537views
2 users rated this recipe an average rating of 4.5
  • Makes: 48 servings
  • Prep: 25 mins
  • Bake: 25 mins 350°F
Rate me!


Rugelach
Ingredients
1
cup margarine, softened (at least 80 percent vegetable oil)
2
tablespoons granulated sugar
1
8 ounce carton dairy sour cream
1/8
teaspoon salt
1/2
cup finely chopped walnuts or pecans
1/2
cup finely chopped raisins
1/4
cup margarine, softened (at least 80 percent vegetable oil)
1 1/2
teaspoons ground cinnamon
Directions
  1. In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle.
  2. For filling, combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup margarine, and cinnamon; set aside. Divide dough into fourths. On lightly floured surface, roll 1/4 dough to 10-inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge,starting at wide end. Repeat. Place 2 inches apart on foil-lined cookie sheet. Bake in 350 degrees F oven 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinkle with powdered sugar. Makes about 48.
Nutrition Facts (Rugelach)
    Per serving:
  • 95 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 19 mg chol.,
  • 57 mg sodium,
  • 8 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X