Description
This rugelach is an easy to make pastry with a five-ingredient flaky butter crust wrapped around pecans, brown sugar, raisins and cinnamon. This is one of my favorite cookies and I have loved them since I was a small child. This recipe makes four dozen cookies but they will go fast as everyone loves them.
Ingredients
- FOR THE CRUST:
- 2 cups All-purpose Flour
- 1 cup Butter
- 8 ounces, weight Cream Cheese (full Fat)
- ½ teaspoons Salt
- ⅓ cups Sour Cream, Full Fat
- FOR THE FILLING:
- ½ cups Brown Sugar
- 1 cup Pecan Halves
- ½ cups Raisins
- 1 Tablespoon Cinnamon
- FOR THE CINNAMON SUGAR:
- ½ cups Granulated Sugar
- 1 Tablespoon Cinnamon
Preparation
Preheat oven to 350ºF. Cover large baking sheet with parchment paper.
In a food processor, pulse flour, butter, cream cheese, salt and sour cream until crumbly. Divide evenly and shape into 4 disks. Wrap each disk separately in plastic. Chill in refrigerator 2 hours to overnight.
For the filling, in a food processor, pulse brown sugar, pecans, raisins and cinnamon until finely chopped and mixed.
In a small bowl, combine sugar and cinnamon to make the cinnamon sugar.
Sprinkle large cutting board and top of the dough disks with cinnamon sugar. Roll out each disk to a 9-inch circle. Spread pecan raisin mixture over dough, leaving 1/4 inch rim around the circle. Using a pizza cutter, cut circle into 12 even triangles (like a pizza). Roll each triangle up starting with the wide edge and rolling towards the narrow point. Place on prepared baking sheet.
Bake for 25 minutes or until lightly browned. Cool pastries for 10 minutes before moving them to cookie cooling racks.
