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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rugelach

Makes: 48 servings
Prep 25 mins Bake 350°F 25 mins
Rugelach
Ingredients
  • 1  cup  margarine, softened (at least 80 percent vegetable oil)
  • 2  tablespoons  granulated sugar
  • 1 8  ounce  carton dairy sour cream
  • 1  egg yolk
  • 2  cups  all-purpose flour
  • 1/8  teaspoon  salt
  • 1/2  cup  finely chopped walnuts or pecans
  • 1/2  cup  finely chopped raisins
  • 1/2  cup  granulated sugar
  • 1/4  cup  margarine, softened (at least 80 percent vegetable oil)
  • 1 1/2  teaspoons  ground cinnamon
  •  Powdered sugar
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)
  • Servings Per Recipe 48,
  • cal. (kcal) 95,
  • Fat, total (g) 7,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 8,
  • pro. (g) 1,
  • sodium (mg) 57,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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