Modern Rugelach

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According to Jewish Cooking in America by Joan Nathan, "There is no other Jewish sweet that has gone more mainstream than rugelach.” I’m not sure if that’s true, but here’s a recipe in case you want to try it.

"Rugelach--Elsie Waldman's Recipe"

1 cake yeast

1 cup commercial sour cream

4 cups unsifted all-purpose flour

3 egg yolks, well beaten

1/2 pound butter (or part margarine)

1/2 cup sugar

1/16 teaspoon salt

Have all ingredients at room temperature. Crumble the yeast into the cream. Alternately add the flour and eggs. Cream together the butter, sugar, and salt, and blend thoroughly into the batter. Divide the dough into 4 parts, wrap each in waxed paper, and chill in the refrigerator overnight. Roll out each part of the dough into a strip 6 inches wide and 1/4 inch thick. Spread each with jam, and sprinkle with any or all of the following: raisins, ground cinnamon, sugar, ground nut meats, and shredded cocoanut. Roll up and cut each roll into 12 slices. Place on greased cookie sheets and bake at 375 degrees F. for about 30 minutes, until a rich brown."

---The Jewish Cook Book, Mildred Grosberg Bellin [Tudor Publishing Company:New York] 1958 (p. 268).
 

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