WSIU InFocus Recipes
Provided by Ruth Grater
|1stick||Cold, unsalted butter cut into 16 pieces|
|3/4 cup||Sour Cream|
|3/4 cup||Sugar Mixed with Cinnamon|
|1 cup||Chopped Walnuts|
|1/2 cup||Apricot Jam (heated and strained)|
To make dough:
Cut the dough into 3 equal pieces for larger rugalach or 4 equal pieces for smaller rugalach. Take one piece and form into a circle. Dust a pastry board with flour and lightly dust the dough also. Roll out the dough into a circle until thin. Brush the dough with a thin layer of jam. Sprinkle on about 3 tablespoons of the sugar and then 1/3 or 1/4 cup of the nuts. Press the nuts down into the dough with your hands. Cut the circle of dough into 12 wedges and roll each piece starting from the big end.
Place each cookie on the cookie sheet, with the point down, about an inch or two apart. Keep in the refrigerator until you have a whole sheet filled. Bake 25-30 minutes until nicely browned. Cool on baking racks. Dust with powdered sugar before serving. Can be stored in airtight tins.