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LOCATION: Recipes >> Polish >> Rugelach 13

Print this Recipe    Rugelach 13

makes 24

100 g (4 oz) unsalted butter, cold
100 g (4 oz) curd or cream cheese
125 ml (4 fl oz) sour cream, plus a little more if necessary
a pinch of salt
250 g (9 oz) plain flour
1 egg yolk to glaze

50 g (2 oz) caster sugar
2 tsp ground cinnamon
4 Tbs raisins, finely chopped
100 g (4 oz) finely chopped walnuts

Using an electric beater or a food processor, beat the cold butter
(it must be cold) to a cream. Add the curd cheese, sour cream, and
salt and blend well. Add the flour--just enough so that the dough
holds together in a soft ball--and combine briefly in the processor.
If necessary add a Tbs or more extra sour cream, or a little more
flour. Do not work the dough any further. Wrap it in clingfilm and
leave it in the refrigerator for at least 4 hours.

Divide the dough into 4. With floured hands, roll each piece into
a ball. On a floured surface and with a floured rolling pin, roll
each ball out into a large round as thin as possible. You will need
to keep dusting the sheet of dough with flour and to turn it over,
because it is very sticky.

With a pointed knife, cut each round like a cake, into 6 triangular
wedges. Sprinkle each wedge evenly with a mixture of the filling
ingredients. Roll up each triangle tightly with the filling inside,
beginning from the wider, curved end, and finishing with the point
in the middle. Curve the rolls slightly into little crescents and
place them, point side down, on well-greased baking trays, a little
apart from each other.

Brush with egg yolk and bake in a preheated 350F/180C/gas 4 oven
for 20-25 minutes, until slightly coloured. Let them cool.


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