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rugelach
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5 from 1 vote

Rugelach

A wonderful pastry cookie made with a low-fat sour cream dough filled with treats ! Use jam or preserves of choice and walnuts to make a wonderful puff pastry like cookie. Perfect for the Holidays!
Course Baking, Holiday
Cuisine Baking
Prep Time 15 minutes
Cook Time 30 minutes
refrigerate dough 1 hour
Total Time 45 minutes
Servings 40 cookies
Calories 83kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 tesaspoon salt
  • 12 Tablespoon cold, unsalted butter
  • 1/2 cup light sour cream
  • 1/2 cup raisins
  • 1/2 cup turbinado sugar
  • 1/2 cup finely chopped walnuts
  • 1/4 teaspoon cinnamon
  • 3 Tablespoons fig or apricot jam *see notes
  • 1 teaspoon confectioners sugar

For the sour cream dough

    Instructions

    • Combine the flour and salt, in a food processor, and pulse several times.
    • Cut the butter into 15 pieces and add to the bowl of the food processor. Pulse repeatedly, about 20 times. The mixture will become a fine powder. Check the consistency to avoid over-working the dough.
    • Add the sour cream, pulse an additional 5 or 6 times. The dough will form a ball. Remove from the food processor and press into a 6-inch square. Wrap in plastic and refrigerate for about 1 hour.

    To Make the Rugelach Cookie

    • Divide the dough into thirds and shape into circles. roll each out to about 10-inch squares.
    • For the filling, place the raisins into a saucepan and cover with water. Bring to a boil over low heat. Drain and cool. In a separate bowl, combine the turbinado sugar, finely chopped walnuts, and cinnamon
    • Set a rack in the middle level of the oven and preheat oven to 350 degrees.
    • Remove one circle of dough at a time, Place on your work surface, Place 1 tablespoon of the jam onto the dough, then scatter one-third of the raisins and one-third of the filling mixture onto the dough. With a pastry wheel, cut the dough into 12 wedges and roll each one up from the edge to the point.
    • Arrange pastries on a parchment paper lined baking pan.
    • Bake the pastry for about 30 minutes. Check them often as the sugar can leak and cause the bottom of pastry to burn. Lower temperature about 25 degrees if the bottom of pastry begins to burn.
    • When pastries are done, cool briefly, then move the cookies to a cooling rack to cool completely.
    • Sprinkle the confectioner's sugar onto the pastries. Store the cookies in a covered container.

    Notes

    • I love using Fig Preserves. Any flavor of jam or preservatives can be used
    • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion size
    • Adapted from How to Bake by Nick Malgieri!
     

    Nutrition

    Serving: 1cookie | Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 26mg | Sugar: 4g | Iron: 0.4mg