Cream Cheese-Sour Cream Rugelach

Shhhh, don’t tell anyone that I already made these and they are hidden in baggies in my freezer downstairs. Because if my family knows that there are some of these already baked they will take one — just a nibble, just ONE, and then another and then another — straight out of the freezer. Or thawed. Or rewarmed. Any way at all. Is there anyone who doesn’t love Rugelach? Well, not in my family. Which is why they are hidden, because nobody eats just one. It is impossible. And I need them for my annual Yom Kippur Break-the-Fast.    Cream Cheese-Sour Cream Rugelach 1/2 pound butter 1/2 pound cream cheese 4 cups flour, sifted 3/4 teaspoon salt 1 cup dairy sour cream filling   Beat the butter and cream cheese together in a mixer at medium speed until smooth and uniform. Add the flour and salt, blend them in slightly, but not completely. Add the sour cream and mix until a soft, smooth uniform dough has formed. Cut the dough into 6 equal pieces. Wrap each piece and refrigerate for 6 hours or until thoroughly firm and cold. Preheat the oven to 375 degrees. Roll each piece of dough on a lightly floured surface about 1/4-inch thick. Spread equal amounts of filling on top. Cut each circle into 8-10 wedges. Roll the wedges from the wide end to the pointy end. Curve slightly to form a crescent. Tuck in the pointy end so it is on the bottom. Place the crescents on an ungreased cookie sheet. Refrigerate them for 30 minutes before baking. Bake for about 30 minutes or until lightly browned. Makes 48-60 NOTE: you may roll each circle jelly-roll style and cut the rolls into Rugelach cylinders. Chocolate-Raspberry Filling: 6 tablespoons melted butter 1 cup raspberry jam 8 ounces finely chopped chocolate 1/2 chopped finely chopped nuts, optional   Brush each dough circle with some of the melted butter; spread the raspberry jam on top, scatter the chocolate over the jam, scatter the nuts over the chocolate.   Cinnamon-Raisin-Nut Filling: 6 tablespoons melted butter 3/4 cup sugar 1-1/2 teaspoons cinnamon 3/4 cup raisins 1/2 cup finely chopped nuts Brush each circle with some of the melted butter. Mix the sugar and cinnamon together and sprinkle each circle with equal amounts of the cinnamon sugar. Scatter with raisins and nuts. 

Shhhh, don’t tell anyone that I already made these and they are hidden in baggies in my freezer downstairs.

Because if my family knows that there are some of these already baked they will take one — just a nibble, just ONE, and then another and then another — straight out of the freezer. Or thawed. Or rewarmed. Any way at all.

Is there anyone who doesn’t love Rugelach?

Well, not in my family.

Which is why they are hidden, because nobody eats just one. It is impossible. And I need them for my annual Yom Kippur Break-the-Fast.   

Cream Cheese-Sour Cream Rugelach

1/2 pound butter

1/2 pound cream cheese

4 cups flour, sifted

3/4 teaspoon salt

1 cup dairy sour cream

filling

 

Beat the butter and cream cheese together in a mixer at medium speed until smooth and uniform. Add the flour and salt, blend them in slightly, but not completely. Add the sour cream and mix until a soft, smooth uniform dough has formed. Cut the dough into 6 equal pieces. Wrap each piece and refrigerate for 6 hours or until thoroughly firm and cold. Preheat the oven to 375 degrees. Roll each piece of dough on a lightly floured surface about 1/4-inch thick. Spread equal amounts of filling on top. Cut each circle into 8-10 wedges. Roll the wedges from the wide end to the pointy end. Curve slightly to form a crescent. Tuck in the pointy end so it is on the bottom. Place the crescents on an ungreased cookie sheet. Refrigerate them for 30 minutes before baking. Bake for about 30 minutes or until lightly browned. Makes 48-60

NOTE: you may roll each circle jelly-roll style and cut the rolls into Rugelach cylinders.

Chocolate-Raspberry Filling:

6 tablespoons melted butter

1 cup raspberry jam

8 ounces finely chopped chocolate

1/2 chopped finely chopped nuts, optional

 

Brush each dough circle with some of the melted butter; spread the raspberry jam on top, scatter the chocolate over the jam, scatter the nuts over the chocolate.

 

Cinnamon-Raisin-Nut Filling:

6 tablespoons melted butter

3/4 cup sugar

1-1/2 teaspoons cinnamon

3/4 cup raisins

1/2 cup finely chopped nuts

Brush each circle with some of the melted butter. Mix the sugar and cinnamon together and sprinkle each circle with equal amounts of the cinnamon sugar. Scatter with raisins and nuts.