This is my in-law recipe that I made so many times and I've never had any rugelach that taste better than these. They are light, crunchy, perfectly sweet not heavy and overly sweet like others. They are simply the best rugelach!
INGREDIENTS
Yield: 64 cookies
For the Dough
1 cup/240 g sour cream
2 sticks (16 tablespoons) unsalted butter, cut into 4 pieces
3 egg yolks
2 cups/240 g all-purpose flour
1 envelope/ 2 1/4 tsp instant yeast
1/2 teaspoon salt
For the Filling
Sugar mix
1 cup/200 g sugar
3 tsp cinnamon
1 cup/117 g chopped walnut
1 cup raisins or any dried fruits or chocolate chips
Make the dough Beat butter for a few minutes then add sour cream and egg yolks mix to combine. Add flour, yeast and salt and mix to combine. Refrigerate the dough overnight.
Make the filling
Put all the sugar mix ingredients in a food processor, pulse the machine 6 to 10 times. until finely grounded.
Assemble the cookies
Divide the dough in fourth.
Sprinkle board with 2-3 tbsp of the filling, roll 1/4 dough into the filling
Put more sugar mix on the top, cut with pizza cutter into 16 pieces.
Sprinkle raisins on each wedge then roll each one up.
Coat each one with sugar mix.
Bake the cookies 20 minutes at 350F, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
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