Sour Cream Pastry
2 Cups Flour
1/8 Teaspoon Salt
2 Sticks Butter or margarine
1/2 Cup Sour cream
4 Tablespoons Jam (any flavor)
1/2 Cup Sugar
1 Cup Walnuts -- Chopped
Put the flour and salt into the bowl of your mixer, stir to blend.
Cut the butter (or margarine) into 1/2" slices and mix into the flour.
Blend until the mixture consists of
particles varying in size from small peas to bread crumbs.
Mix in the sour cream.
With your hands, manipulate your mixture into a ball.
Refrigerate until cold (can be refrigerated for up to 3 days or
frozen, at this point)
Preheat oven to 350o
Divide dough into 1/4's.
With 1 "package" of dough, roll it into a 10 - 11 inch circle, 1/8" thick.
Spread about 1 tablespoon of jam
onto the circle, and sprinkle with the sugar and nuts.
Either with a rolling pin or your fingers, gently press the filling into the dough.
Using a sharp knife, cut the circle into 16 pie shaped wedges.
Roll each one up, beginning at the wide end.
Place rolls 1" apart on a greased baking sheet.
Bake 15 - 20 minutes.
Rugelach may be frozen (they defrost in seconds) or can be kept in an
air-tight container for up to a week. (But they might not stay around that long!)
Try experimenting with various fillings i.e. different jams, nuts, chocolate chips - anything goes!