The photo, from AllRecipes.com, is the suggested variation on the recipe, with apricot jam and brown sugar added to the inside. You can also substitute mini chocolate chips for the raisins (or do both).
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 (8 ounce) package cream cheese
- 1/3 cup sour cream
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 1 cup finely chopped walnuts
- 1/2 cup raisins
- Cut cold butter or margarine and cream cheese into bits.
In food processor pulse flour, salt, butter or margarine, cream
cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each
disk and chill 2 hours or up to 2 days.
- Roll each disk into a 9-inch round, keeping other disks
chilled until ready to roll them.
- Combine sugar, cinnamon, chopped walnuts, and finely
chopped raisins (may substitute miniature chocolate chips for
- Roll each disk into a 9 inch round keeping other disks
chilled until ready to roll them. Sprinkle round with sugar/nut
mixture. Press lightly into dough. With chefs knife or pizza
cutter, cut each round into 12 wedges. Roll wedges from wide to
narrow, you will end up with point on outside of cookie. Place on
ungreased baking sheets and chill rugelach 20 minutes before
- Preheat oven to 350 degrees F (180 degrees
- After rugelach are chilled, bake them in the center rack
of your oven 22 minutes until lightly golden. Cool on wire racks.
Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use
a pastry brush to layer apricot jam as well as brown sugar. Then
add the recommended filling. You may also make a mixture of
cinnamon and sugar and roll the rugelach in this prior to putting
them on the cookie sheets.