Monday, 20 December 2010


I (well we) made these when my best friend came over to make the cookie tree.  She managed to swipe an entire tub full to take home!

For our baking day I wanted to make things go as smoothly as possible so I premade the dough before hand and left it to chill. 

Adapted from here
Makes 48

250gr plain flour
250gr salted butter, chilled and chopped into even small chunks
200gr cream cheese
75gr sour cream
Pinch of salt

Whatever you fancy! We made ours with brown sugar, cinnamon and chopped nuts.  I’ve made some previously with jam but you can use chocolate, poppy seeds, marzipan etc

1, Add all the dough ingredients together in a food processor and blend until all combined evenly.
2, Scrape the dough out and divide into four.  Smoosh the pieces of dough into rough discs and wrap separately in cling film.  Refrigerate for at least 2 hours, although its fine to make the day before.
3, When the dough has been chilled for the minimum of two hours, lightly flour your work surface and roll out each disc of dough so it is roughly a 8inch circle.
4, Spread on your filling.  Don’t make this too thick.  We just sprinkled ours with a little brown sugar, cinnamon and chopped nuts and pressed it into the dough slightly so it was easy to roll.
5, Cut the dough circle into 12 segments, like a pizza and then roll them up from the fat end first so they look like tiny croissants. 
6, Place them carefully on a lined baking sheet and refrigerate for 30 minutes or so. 
7, Preheat your oven to 180o/c and bake the rugelach for 20 minutes or until golden brown.  Leave to cool slightly before eating.  

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