Best-Ever Rugelach

For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.

For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.

For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners’ sugar, if desired.

Description: “After making and creating tons of rugelach recipes for years, baker Marcy Goldman still ranks this one at the top of the heap. The dough needs 1 to 2 hours’ refrigeration time.” Source: “Adapted from Goldman’s ”A Passion for Baking“ (Oxmoor House, 2007).” S(Internet Address): “http://projects.washingtonpost.com/recipes/2007/12/12/best-ever-rugel ch/” Copyright: “2007”

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Per Serving (excluding unknown items): 10017 Calories; 478g Fat (41.7% calories from fat); 101g Protein; 1404g Carbohydrate; 39g Dietary Fiber; 1410mg Cholesterol; 1806mg Sodium. Exchanges: 28 Grain(Starch); 1 Lean Meat; 30 Fruit; 1 1/2 Non-Fat Milk; 93 1/2 Fat; 33 Other Carbohydrates.

NOTES : STORE: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking. Makes 48 pieces

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0