Rugelach

Name: Rugelach
Ingredients: 3-1/2 cups (825 ml) flour; 1-1/2 cups (350 ml) butter or margerine; 1 cup (225 ml) sour cream; 2 tsp (10 ml). vanilla extract; 1 chocolate baking bar; 4 tbsp (60 ml). granulated sugar; 2 tsp (10 ml). cinnamon; walnuts or pecans; 1 8 oz (224 grm). to 12 oz (336 grm). of favorite preserves or all-fruit

9 ingredients

14 steps

Ingredients

3-1/2 cups (825 ml) flour
1-1/2 cups (350 ml) butter or margerine
1 cup (225 ml) sour cream
2 tsp (10 ml). vanilla extract
1 chocolate baking bar
4 tbsp (60 ml). granulated sugar
2 tsp (10 ml). cinnamon
walnuts or pecans
1 8 oz (224 grm). to 12 oz (336 grm). of favorite preserves or all-fruit

Directions

1

Doughmix flour and butter until mix looks like small pieces.
2

Blend in sour cream and vanilla.
3

Lightly flour a large surface and roll dough out until flat, even, and as close to square as possible.
4

Cut 3-5 large rectangles out of dough.
5

Ball them up and wrap in plastic wrap (they are roughly the size of baseballs).
6

Refrigerate dough balls overnight.
7

TIP: grate chocolate while cold small pieces at a time and refrigerate for quick use the next day.
8

Also, finely chop walnuts or pecans and store for next day.
9

(I use a nut mill)
10

Lightly flour surface and roll out into rectangle allowing only slight thickness.
11

Spread preserves thinly but cover completely.
12

Sprinkle lightly and evenly walnut or pecan pieces and grated chocolate.
13

Roll up short end and place seam side down.
14

Bake at 375 degrees (200 C.) on cookie sheet covered with baking paper for 20 to 25 minutes or until light golden brown.