Sour Cream Rugelach (Mock Danish) Recipe
Servings: 12
Ingredients
- 3 c. flour plus more
- 1/4 c. granulated sugar plus more
- 1/4 tsp salt
- 1 c. butter cut in 16 chunks
- 4 1/2 tsp rapid-rise yeast
- 1 dsh sugar
- 1/4 c. hot water
- 1/2 c. lowfat sour cream
- 2 x Large eggs separated
- 2 dsh almond extract -(to 4 drops)
- 2 dsh lemon extract - (to 4 drops)
- 2 dsh vanilla extract - (to 4) (optional)
- 1/2 c. strained apricot jam or possibly preserves slightly warmed
- 1/2 c. brown sugar - (packed)
- 1 1/2 c. grnd walnuts or possibly pecans
- 3 Tbsp. grnd cinnamon
Directions
- Place flour, sugar and salt in bowl of food processor, and place cut-up butter on top. Pulse to cut butter into flour till mix is grainy and mealy. It doesn't matter if the mix is a little uneven. (If doing by hand, break butter into flour using fingertips.)
- Stir yeast, dash of sugar and water together in small bowl to dissolve yeast. Add in to flour mix, along with lowfat sour cream, 2 egg yolks and extracts. (Reserve egg whites for glazing.) Process mix just till it forms a ball, 8 to 10 seconds. (By hand, stir to make sticky mass.) Divide dough into 2 sections. Wrap in plastic wrap. Refrigerate20 min or possibly overnight.
- On lightly floured board, roll each dough section 1/8-inch thick, then trim into 12-inch circle. Smear each with 1/4 c. warmed apricot jam, then half of brown sugar, nuts and cinnamon. Cut into 12 wedges and roll from wide side to point into crescent shapes.
- Beat egg whites and brush crescents with them. Lightly sprinkle with about 1/2 tsp. granulated sugar. Place on 2 baking sheets lined with parchment paper and place in 375 degree oven. Immediately reduce heat to 350 degrees. Bake till medium brown, about 20 to 25 min.
- This recipe yields 24 rugelach.
- Comments: This dough, allowed to rise, is a good shortcut to Danish-style pastry. Baked right away, it's a crisp pastry. Either way it's great for almost any filling; try cheese, butter, prune spread or possibly other preserves or possibly mini-chocolate chips.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 184 | 63% |
| Total Fat 21.02g | 26% |
| Saturated Fat 11.36g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 184mg | 8% |
| Potassium 81mg | 2% |
| Total Carbs 25.03g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 20.25g | 14% |
| Protein 2.22g | 4% |
