Rugelach

This delicate sour cream pastry filled with nuts, raisins, and cinnamon offers the perfect light dessert with tea.


+ enlarge image These ingredients remind people of the type of foods eaten long ago.
  • 1 cup margarine, softened (at least 80 percent vegetable oil)
  • 2 Tbsp. sugar
  • 8 oz. non-dairy sour cream
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/8 tsp. salt
  • 1/2 cup finely chopped walnuts or pecans
  • 1/2 cup chopped light raisins
  • 1/2 cup sugar
  • 1/4 cup margarine, softened
  • 1-1/2 tsp. ground cinnamon
  • Powdered sugar

1. In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons 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 sugar, 1/4 cup butter, and cinnamon; set aside.

3. 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.

4. 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.

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