These rugelach cookies are made with apricot preserves, coconut and raisins for a tasty filling. The sour cream in the pastry gives it a delicious tang and makes it tender.
Aunt Ruthie’s Rugelach Cookies
Aunt Ruthie’s handwritten recipe actually calls these strudel cookies. I did too, until I noticed that every time I brought them out, people said, “Ooh! Rugelach!” So I joined the crowd.
I make Aunt Ruthie’s Rugelach cookies with sour cream. There is a variation that calls for using one cup of vanilla ice cream instead. That seems extremely decadent since these are already dessert. If you try it, let us know how it turned out. Besides, I like my ice cream cold. Feel free to vary the filling if your family likes another flavor of preserves or prefers walnuts to pecans or almonds.
What are Rugelach?
Rugelach are a jewish pastry of Ashkenazic origin. They are very popular in Israel and are very common in bakeries and cafes in that country.
Can you freeze Rugelach? What about the dough?
To freeze the dough, flatten the balls into discs, wrap each individually and store in freezer up to 3 months. To use, let the dough thaw overnight in the refrigerator before rolling out.
The baked Rugelach cookies freeze beautifully. Place them separately on a baking tray in the freezer so they will not stick together. Then place cookies in a freezer bag for up to 3 months. I suggest storing them out of sight behind the broccoli to deter snack thieves. They actually taste delicious frozen, but it is probably not a good idea to eat them that way. (Don’t ask me how I know).
What can I use if I don’t own a rolling pin?
Shoshy and I own three rolling pins between us. Do you think I could find any of them when I needed them? A wine bottle makes an excellent substitute as long as it is not Manischewitz. (Their wine bottles are square.) You could also use a large round glass jar or a can. I needed to flour the bottle before rolling out the dough, but it cleaned up beautifully.
Is there a parve version of these Rugelach cookies?
Yes. We made a batch using Tofutti Better Than Sour Cream and Smart Balance Vegan Buttery Sticks and our testers really liked them. The crust is not as flaky, but they taste delicious.
Aunt Ruthie's Rugelach Cookies
These Rugelach Cookies are made with apricot preserves, coconut and raisins for a tasty filling. The sour cream in the pastry gives it a delicious tang and makes it tender.
- 2 cups all-purpose flour
- 1/2 pound butter
- 1 cup sour cream
- 1 cup raisins any type
- 1 cup apricot preserves
- 1 1/2 cup graham cracker crumbs
- 1/4 cup butter melted
Preheat oven to 350 degrees.
Mix crust ingredients well.
Put dough on floured board and cut into 8 pieces.
Roll each piece into a ball and wrap in plastic wrap.
Refrigerate balls for several hours or overnight.
Mix filling ingredients, except for melted butter, in a large bowl, stirring to incorporate all ingredients well.
Roll each ball into an oblong on a floured board with a floured rolling pin.
Place a line of filling along the edge of one long side of the dough. Roll to other long side to encase filling.
When you have rolled and filled all of the dough, place the rolls on a greased baking sheet or cover a tray with parchment paper.
Brush each roll with a small amount of melted butter.
Bake at 350 degrees for 45 minutes until golden brown. Do not overbake.
Let rolls cool on trays. When completely cool, cut rolls on the diagonal into individual rugelach.