Polish: Rugelach by Recipe Cottage

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	Rugelach

		1 pkg dry yeast 1 cup sugar 3 cups flour 1 cup finely chopped walnuts 1 cup butter 2 tsp cinnamon 3 egg yolks 1 cup sour cream Sprinkle the yeast over the flour. Add softened butter and blend. Stir egg yolks into the sour cream and add to the flour mixture. Form into a ball, wrap in foil, and refrigerate over night. Combine the sugar, chopped walnuts, and cinnamon. Divide the dough into 4 balls. Spread the sugar mixture on a board. Roll 1/4 of the dough into a 10 to 12 inch round, coating both sides well with the sugar mixture. Cut the rolled dough into 16 wedges. Roll up from the wide end first. Bake on a cookie sheet in a 325 degree oven for 30 minutes. My favorite variant: Place two or three raisins at the wide end of each wedge before rolling. I also dip each rollup in the sugar mixture before I place it on the cookie sheet. Rugelach Blend 2 c flour, 8 oz butter (2 sticks) and 8 oz cream cheese. Chill. Roll out, and fill with honey, cinnamon and nuts or preserves. Bake. Rugelach (makes 64) 10 oz. butter 8 oz. package cream cheese 1/4 cup heavy cream 1 tsp salt 2-1/2 cups flour 6 Tbs. sugar 1-1/4 tsp. ground cinnamon 1 cup chopped walnuts 1 cup raisins Beat 1/2 lb. (8 oz.) butter and the cream cheese until fluffy. Beat in cream and salt. Gradually beat in flour until just combined. Divide dough in 4 parts. Wrap each and put in freezer until cold, about 1/2 hour. Melt remaining 2 oz. butter. Combine sugar and cinnamon. Heat oven to 350 deg. Working with 1/4 dough at a time, roll each part into a 1/8" thick round on a floured surface. Brush with 1 Tbs melted butter. Sprinkle with 1-1/2 Tbs cinnamon sugar and 1/4 cup each walnuts and raisins. Cut round into 16 triangular wedges. Roll each up, starting with wide end. Put on an ungreased baking sheet and bake until golden, 20 to 25 minutes.