Ruggelach

Name: Ruggelach
Ingredients: Dough; 3 cups flour; 1/2 teaspoon salt; 2 tablespoons sugar; 1/2 pound cold butter, cut in Tbsp-sized cubes; 1 cup sour cream; 1 teaspoon vanilla; Filling; 1 1/3 cups apricot jam; 1 1/3 cups chopped walnuts; 1/4 cup cinnamon-sugar (1/4 cup sugar + 2 tsp cinnamon)

11 ingredients

1 steps

Ingredients

Dough
3 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 pound cold butter, cut in Tbsp-sized cubes
1 cup sour cream
1 teaspoon vanilla
Filling
1 1/3 cups apricot jam
1 1/3 cups chopped walnuts
1/4 cup cinnamon-sugar (1/4 cup sugar + 2 tsp cinnamon)

Directions

1

["In a bowl or a food processor, mix together the flour, salt and sugar until combined. Add the butter, and pulse in the food processor or cut with a pastry cutter (or two knives) until it is reduced to bits that are about half the size of a pea. If using a food processor, dump the contents into a bowl at this point. Stir the vanilla into the sour cream. Using a spoon, and then your hands when needed, knead the sour cream and vanilla into the flour mixture until it is well incorporated, and the dough holds together when you squeeze it. Stop as soon as this is possible -- do not over-mix. Shape the dough into four chubby disks, cover with plastic and allow to relax in the refrigerator for at least one hour (overnight is fine too).", "Preheat oven to 350 degrees.", "Take a disk of dough out of the refrigerator, and place on a floured countertop or pastry mat. Roll out to a 12\" circle