Ingredients
Dough 2 Cups Flour 1 Cup Butter 3/4 Cup Sour Cream 1 Egg Yolk Filling 1 1/2 Cups Light Brown Sugar, packed 1 1/2 Cups Walnuts, chopped 1 Teaspoon Cinnamon Powdered Sugar to Sprinkle on Top
Instructions 1. With pie blender, cut butter into flour until it looks like coarse corn meal. Add sour cream with egg yolk and stir with fork until mixture leaves side of bowl. Cut into four balls: wrap each in wax paper and chill several hours or overnight. 2. Roll each ball of dough separately into large circle of thin dough on lightly floured board, being careful not to use too much flour. Mix all ingredients for the filling and sprinkle generously over dough. 3. Cut into 12 or 16 wedges. Roll each wedge starting from the outside. Curve slightly into crescent shape. Brush with melted butter. 4. Bake at 350 for 18 to 20 minutes. When cool, sprinkle with powdered sugar.
Description I always get comments that they are just like the rugelach their grandmother made.
Notes My very dear friend Carol Ann's mother, Miriam, sent each of us a copy of this cookbook. Both Carol Ann, a fabulous cook and baker, and I made this often. They are just melt in your mouth.
Source Sisterhood Temple Emanu-el of Dallas,Tx. published 1965
Comentários