Ruby’s Rugelach Recipe

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.

 

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