posted by Spice 10-16-99 9:13 AM
3 cups flour
1 packet (1/4 oz) dry yeast
1 cup margarine
3 egg yolks
1 cup sour cream
1 cup chopped nuts
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
Sprinkle yeast on flour.
Cut in softened margarine.
Stir egg yolks into the sour cream and add to flour mixture, making a stiff dough.
Form into 4 equal balls and wrap in plastic wrap and refrigerate overnight.
Prepare filling; in a medium bowl, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended.
Line 2 large cookie sheets with foil; grease foil.
On a lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated.
Spread dough with 2 tablespoons raspberry preserves, sprinkle with about 1/2 cup apricot filling, and gently press filling into dough.
With a pastry wheel or sharp knife, cut dough into 12 equal wedges.
Starting at curved edge, roll up each wedge, jelly roll fashion.
Place cookies on prepared pans, point side down, about 1/2” apart; repeat with remaining dough.
Preheat oven to 325° F.
In a cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon.
With pastry brush, brush rugelach with milk and then sprinkle with cinnamon-sugar.
Bake on 2 oven racks about 30-35 minutes or until golden, rotating cookie sheets between upper and lower racks, halfway through cooking time.
Immediately remove to wire racks to cool.
Store in tightly covered container
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