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Rugelach I




Source of Recipe


allrecipes.com






List of Ingredients



• 2 cups unbleached all-purpose flour
  
• 1/4 tsp salt
  
• 1 cup unsalted butter
  
• 1 (8 oz) pkg cream cheese
  
• 1/3 cup sour cream
  
• 1/2 cup sugar
  
• 1 T ground cinnamon
  
• 1 cup finely chopped walnuts or pecans
  
• 1/2 cup mini chocolate chips
  






Instructions



1. Cut cold butter and cream cheese into bits. In food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.
   
2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
   
3. Roll each disk into a 9" round keeping other disks chilled until ready to roll them.
   
4. Combine sugar, cinnamon, chopped nuts, and chocolate chips.
   
5. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chef's knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill 20 minutes before baking.
   
6. Preheat oven to 350 degrees.
   
7. After chilled, bake them in the center rack for 22 minutes until light golden. Cool on wire racks. Store in airtight containers. They freeze very well.
   






Final Comments


Makes 48

VARIATION: Before putting the filling on the dough, use a pastry brush to brush on apricot or raspberry jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll them in this prior to putting them on the cookie sheets.