Rugelach with Apricot Jam

Steps

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  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.
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  2. To the received mixture, add cold butter, quickly chop the ingredients into crumbs.
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  3. Add sour cream and 2 egg yolks to the dough.
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  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.
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  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.
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  6. Cut the dough into 12-16 segments. On the edge of each segment let’s put 0.5 teaspoons of filling.
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  7. Moving from the edge to the center of the circle, roll the apricot rugelach.
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  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.
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  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.
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  10. Bon Appetite!