photo: niftyrecipe.com

Rugelach with Apricot Jam

Name: Rugelach with Apricot Jam
Ingredients: Whole wheat flour 250 g; Butter 100 g; Sour cream 100 g; Egg yolks 2 pcs; Sugar 75 g; Baking powder 1 tsp; Vanillin 1 pinch; Apricot jam 100 g; Salt 1 pinch

Today I will tell you in detail how to bake rugelaches from short crust pastry with filling inside. Sweet gentle golden homemade pastries attract you to try it so much, it's simply impossible to resist! Today, as a filling, I used slices of apricot from jam, a recipe for which you can find on the site. Also suitable for this purpose is thick jam, dried fruits, marmalade, pieces of chocolate, chopped nuts or boiled condensed milk. The dough is very soft, tender and crumpled. It is easy to work with, shortcrust pastry does not require long mixing, before rolling it only needs to be cooled in the fridge for 30-40 minutes.

Ingredients

60 min

Ingredients

Whole wheat flour

250 g
Butter

100 g
Sour cream

100 g
Egg yolks

2 pcs
Sugar

75 g
Baking powder

1 tsp
Vanillin

1 pinch
Apricot jam

100 g
Salt

1 pinch

How to Make Rugelach cookies

Steps

1. Now I will tell in detail how to prepare dough for rugelach cookies. Sift high grade wheat flour, add sugar, baking powder, a pinch of vanillin and salt. Mix.

2. To the received mixture, add cold butter, quickly chop the ingredients into crumbs.

3. Add sour cream and 2 egg yolks to the dough.

4. Knead the soft elastic dough. Transfer it to a cellophane bag or food wrap and send it to the fridge for 30-40 minutes.

5. Divide the cooled shortcrust pastry into 4 parts. Roll each part of dough into a circle with thickness of 3-4 mm on the working surface dusted with flour.

6. Cut the dough into 12-16 segments. On the edge of each segment let’s put 0.5 teaspoons of filling.

7. Moving from the edge to the center of the circle, roll the apricot rugelach.

8. Now all that remains is to bake the best rugelach in the oven. Let's put the blanks on a baking sheet covered with parchment paper at a short distance from each other. Send the rugelach to the oven heated to 180 degrees for 20 minutes.

9. When the rugelach with apricot jam brown, get them out of the oven, cool them on the wire rack, and then decorate them with powdered sugar. Serve ready-made pastries with tea or coffee.