Sour Cream Delight Rugelach
Indulge in the mouthwatering flavors of these Sour Cream Delight Rugelach, inspired by a legendary recipe from the Washington Post. These pastry delights combine a rich, buttery dough made with sour cream, creating a melt-in-your-mouth texture that exceeds the traditional cream cheese versions. Filled with either tart raspberries or sweet apricot jam, and enhanced with a luscious brown sugar and cinnamon blend, these rugelach are festively studded with plump raisins and optional crunchy nuts. While the process may require some time and careful assembly, the result is a batch of 48 delectable cookies that will be the talk of any gathering. They're perfect for sharing during celebrations or enjoying with a cup of tea at home. Plus, they freeze beautifully and can be baked straight from the freezer. Get ready to impress your family and friends with these delightful pastries!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Unsalted butter, melted
1 lb (Melted)
Sugar
1/3 cup (Granulated)
Salt
1/2 teaspoon (N/A)
Baking powder
1/4 teaspoon (N/A)
Sour cream
2 cups (N/A)
All-purpose flour
4 1/2 cups (Plus more for dusting)
Raspberry or apricot jam
1 1/3 cups (N/A)
Light brown sugar
2 cups (Packed)
Ground cinnamon
1 tablespoon (N/A)
Ground cinnamon (additional)
1 teaspoon (N/A)
Chopped nuts (optional)
4 cups (Finely chopped)
Raisins
4 cups (Plumped in warm water for 10 minutes, then dried)
Large egg
1 (N/A)
Sugar (for egg wash)
1 pinch (N/A)
Confectioners' sugar
to taste (For dusting (optional))
Instructions
1
For the dough, in a large mixing bowl or the bowl of a stand mixer, combine the melted butter, sugar, salt, baking powder, and sour cream. Gradually add the flour, mixing on low speed until the mixture forms a soft dough.
2
Transfer the dough to a lightly floured surface and gently knead it, adding more flour as needed to keep it manageable. Divide the dough into four equal portions, flatten each into a disk, and wrap each disk in wax paper. Place all wrapped disks in a large resealable plastic storage bag and refrigerate for at least 1 hour, or up to 2 hours for best results.
3
Preheat your oven to 350°F (175°C) and stack two large baking sheets together, lining the top sheet with parchment paper to ensure even baking. Prepare for assembly.
4
For the filling, generously roll out each dough portion on a well-floured surface into a 12-inch round. Smear your choice of jam evenly across the dough, then sprinkle on the brown sugar, ground cinnamon, nuts (if using), and plumped raisins.
5
Using a sharp knife or a pastry wheel, cut each round into 12 equal wedges. Starting from the wide end, roll each wedge up snugly, placing them seam-side down on the prepared baking sheet.
6
In a small bowl, whisk together the egg and a pinch of sugar to create an egg wash. Brush the tops of each rugelach with the egg wash to achieve a beautiful golden color while baking.
7
Bake for 25 to 30 minutes or until the rugelach are golden brown and fragrant. Once baked, allow them to cool on a wire rack. Optionally, dust cooled rugelach with confectioners’ sugar before serving for an elegant finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sour Cream Delight Rugelach?
Sour Cream Delight Rugelach is a pastry cookie made with a rich, buttery sour cream dough, filled with jam, cinnamon sugar, raisins, and nuts.
How many cookies does this recipe yield?
This recipe makes a total of 48 delectable cookies.
What makes this rugelach recipe unique compared to traditional versions?
This recipe uses sour cream in the dough instead of the traditional cream cheese, resulting in a superior melt-in-your-mouth texture.
How long does the dough need to chill?
The dough should be refrigerated for at least 1 hour, though 2 hours is recommended for the best results.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What kind of jam is recommended for the filling?
You can use either tart raspberry jam or sweet apricot jam for the filling.
How many portions should I divide the dough into?
Divide the dough into four equal portions and flatten each into a disk before chilling.
How thin should I roll out the dough?
Each dough portion should be rolled out into a 12-inch round on a well-floured surface.
How do I cut the rugelach into shapes?
Use a sharp knife or pastry wheel to cut each 12-inch round into 12 equal wedges.
What is the correct way to roll the rugelach?
Starting from the wide end of the wedge, roll the dough up snugly toward the point.
What should I do with the raisins before adding them to the filling?
Plump the raisins in warm water for 10 minutes, then dry them before using.
Are nuts required for this recipe?
No, the finely chopped nuts are optional and can be omitted if preferred.
What is included in the egg wash?
The egg wash consists of one large egg whisked with a pinch of sugar.
How long do these cookies need to bake?
Bake the rugelach for 25 to 30 minutes until they are golden brown and fragrant.
Can I freeze these rugelach?
Yes, they freeze beautifully and can even be baked straight from the freezer.
How should the rugelach be placed on the baking sheet?
Place them seam-side down on a baking sheet lined with parchment paper.
Why should I stack two baking sheets together?
Stacking two baking sheets helps ensure even baking and prevents the bottoms from browning too quickly.
What is the final optional touch after baking?
Once cooled, you can dust the rugelach with confectioners' sugar for an elegant finish.
What type of flour is used in this recipe?
This recipe calls for 4.5 cups of all-purpose flour.
How much butter is required?
The recipe requires 1 lb of melted unsalted butter.
Is there baking powder in the dough?
Yes, the dough includes 1/4 teaspoon of baking powder.
What kind of sugar is used inside the filling?
The filling uses 2 cups of packed light brown sugar.
How much cinnamon is used in total?
The recipe uses 1 tablespoon of ground cinnamon plus an additional 1 teaspoon.
Can I make the dough in a stand mixer?
Yes, you can combine the ingredients in a large mixing bowl or the bowl of a stand mixer.
How do I keep the dough manageable while kneading?
Gently knead the dough on a lightly floured surface, adding more flour as needed.
What should I wrap the dough disks in?
Wrap each disk in wax paper and place them in a large resealable plastic storage bag.
Is granulated sugar used in the dough?
Yes, 1/3 cup of granulated sugar is included in the dough mixture.
How much sour cream is needed?
The recipe requires 2 cups of sour cream.
What size should the nuts be chopped?
The nuts should be finely chopped if you choose to include them.
What is the best way to cool the rugelach?
Allow the baked rugelach to cool on a wire rack after removing them from the oven.