Traditional RUGELACH…Yes!

Rugelach

This pretty little treat is a Holiday Tradition that a good friend of mine
shares with us every Christmas. It is absolutely delicious and has become
one of my favorite things to look forward to every Christmas Season. I am
always tempted to find a good hiding place and enjoy them slowly,
keeping them all to myself…but I never do. They
just disappear so quickly, because everyone loves them.

Hope this TRADITIONAL RUGELACH is one that will become
your favorite as well!

Traditional Rugelach
4 c. flour
1 tsp. kosher salt
¼ c. sugar
1 c. butter
1 cube cake yeast
1 c. heavy whipping cream
3 egg yolks

Filling:
1 c. raw sugar
½ c. pecans, chopped
¼ c. chocolate chips
4 tsp. cinnamon
¼ c. raisins
¼ c. butter, melted

Preheat oven to 375°. In a mixing bowl, combine flour, salt
and sugar. With a pastry cutter, cut butter into dry ingredients,
to a sandy consistency. In a separate bowl, crumble yeast into
cream and stir in the yolks. Combine wet and dry ingredients
to create a dough. Chill for 3 to 4 hours. Divide dough in half.
Roll each half into a long rectangle shape.

Filling: Combine sugar and cinnamon in a bowl. Set aside
half for the topping. First cover rectangle with sugar and nuts.
Evenly spread raisins and chocolate chips over dough. Roll
lengthwise to make a thin long log. Brush with melted butter
and top with raw sugar and cinnamon. Cut into individual
servings, 1½-inch wide. Repeat with remaining dough. Place
on cookie sheet. Let rise at room temperature for 30 minutes.
Bake 15 to 20 minutes or until golden brown.

Excerpt From: Michelle Huxtable. “The Gathering of Friends, Volume Three, Celebrations”

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