Rugelach

A delicious and homey dessert, prepared around Christmas. Rugelach are rich cookies with a background in Jewish kitchens. The fillings can vary greatly, but my favorites are apricot jam and walnuts!

Ingredients

260g flour

0.5 tsp salt

12 tbsp unsalted butter

8 oz cream cheese

1-3 tbsp sour cream

filling:

1/3 cup sugar

1 tbsp cinnamon

0.5 cup apricot jam

0.5 cup ground walnuts

0.25 cup minced chocolate chips

Preparation

Mix the flour and salt.

In a food processor, cut in the cream cheese until it is well-mixed with the flour, in fine crumbs.

Add in the sliced, cold butter and pulse in. Add in just enough sour cream to bring the dough together.

Form into flour balls and refrigerate for a few hours. (Freeze extra, each ball will make 12 cookies.)

When ready to fill, roll out each ball into a 12-by-7-inch rectangle.

Spread on jam, walnuts, minced chocolate, and cinnamon sugar (a quarter of each for each dough ball).

Roll up along short end. Cut into 12 pieces and settle onto parchment-lined cookie sheet. Place into freezer.

Preheat oven to 350F. When preheated, move cookies to the oven and bake for about 10-15 minutes, until very light brown (to my taste).