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Title: Rugalach
Categories: Dessert Jewish
Yield: 24 Ruglach
| 1/2 | c | Unsalted butter |
| 1 | pk | (4 ozs) cream cheese |
| 1/2 | c | Sour cream |
| 1 1/2 | c | All-purpose flour vegetable oil |
| 1/2 | c | Raspberry or apricot jam |
| 1/4 | c | Walnuts, chopped |
| 1 | Egg | |
| 1 | tb | ;water |
| 2 | tb | Sugar |
| 1 | tb | Cinnamon powder |
In the bowl of an electric mixer, combine the butter & cream cheese. Cream together until well blended. Blend in the sour cream. Gradually beat in the flour to make a soft dough. Divide the dough in two equal pieces. Roll each of the pieces into a ball. Wrap the balls in plastic wrap & refrigerate them for several hrs or overnight.
Preheat oven to 350F. Grease baking sheet w/ vegetable oil. On a lightly floured surface, roll out one of the balls of dough into a rectangle 12x4-" wide. Spread the jam on the rolled out dough. Sprinkle lightly w/chopped walnuts. Roll dough up along long edge into log & place end side down. Repeat w/2nd ball of dough.
In small bowl or measuring cup, beat egg together w/1 TB water. In another small bowl, combine the sugar & cinnamon powder. Brush top of dough logs w/beaten egg mixture & sprinkle w/sugar & cinnamon mixture. Cut each log into 12 pieces. Place the pieces on the prepared baking sheet. Bake for 20 to 30 mins, or until lightly browned. Makes 24 rugalach.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 DPileggi in Houston, Texas
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