Golden Rugalach
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
61
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Salt (fine)2 tbsps
Sour Cream3 cup
Hazelnut (toasted)1 cup
Apricot Preserve2 cups
Golden RaisinsDirections:
1
For the dough: Pulse the flour, sugar and salt in a food processor until combined
2
Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 pulses
3
Add the cream cheese and sour cream, and pulse until it comes together in a rough dough; (with some uneven pebbles sized-pieces)
4
Turn the dough out onto a floured work surface and divide into four equal portions
5
Pat each portion into a flat square and wrap in plastic wrap
6
Freeze for 15 minutes
7
Foe the filling: Meanwhile, chop the hazelnuts in a clean food processor
8
Add the preserves, raisins and salt; and puree to make a very smooth paste
9
Roll a portion of dough into a 6- by 14-inch rectangle about 1/4-inch thick
10
(Don't worry about slightly rough edges; these will be rolled inside of the rugalach
11
) Spread one-quarter of the filling over the surface with a small spatula
12
Starting with a long side, roll the dough up into a tight cylinder; ending with the seam on the bottom
13
Press the top slightly to flatten and wrap in plastic wrap
14
Freeze for another 15 minutes
15
Repeat with the remaining dough and filling
16
(The cylinders can be frozen for up to a month
17
) Meanwhile, preheat the oven 375 degrees F and evenly position the racks
18
Line two baking sheets with parchment paper or silicone baking mats
19
Slice the cylinders into 1 1/2-inch pieces, and place seam-side down on the prepared sheets
20
Whisk the egg yolks together and brush over the tops
21
Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes
22
Remove from the oven and let cool slightly on the baking sheets
23
Carefully transfer the rugelach to a rack to cool
24
Store in a tightly sealed container for up to 3 days