Alas…the dough-stained index card with Freida Scheinkaupf’s recipe has faded and disappeared, but here is my mother Ruby’s recipe—not for the faint of heart!
Ruby’s Rugelach Recipe
Ingredients for dough
3 cups bread flour (sifted)
½ teaspoon salt
I pkg dry yeast
i/2 lb. butter—cut into flour
3 egg yolks
1 cup sour cream
Mix the flour, salt and yeast
Cut the butter into the flour
Mix the liquid ingredients into the flour mixture
Keep overnite in the refrigerator
Filling*:
Mix together
1 scant cup of white sugar
Cinnamon
Chopped walnuts
Divide the dough into 5 parts
Roll out each part in the nut mixture so that the nut mixture is evenly coating the dough
(forming a circle like a pizza pie)
Cut each dough circle into triangles
Roll each triangle up into a snail shapte (from the outside in)
Bake in a 350 degree oven on the center rack for 22 minutes
Cool on a wire rack
*You can keep your raspberry, chocolate and apricot. In my family the only true rugelach is filled with cinnamon and walnuts.