Roulade-Shaped Rugelach

Name: Roulade-Shaped Rugelach
Yield: Makes 32 cookies
Ingredients: 2 1/4 cups, unbleached all-purpose flour; 1 1/2 tablespoons, granulated sugar; 1/4 teaspoon, table salt; 1/2 pound, unsalted butter (2 sticks), chilled and cut into 1/4-inch pieces; 8 ounces, cream cheese chilled and cut into 1/2-inch chunks; 2 tablespoons, sour cream; 1 cup, granulated sugar; 1 tablespoon, ground cinnamon; 2/3 cup, apricot preserves processed briefly in food processor to break up large chunks; 1 cup, raisins, preferably golden; 2 1/4 cups, walnuts, chopped fine (about 2 cups); 2 , large egg yolks; 2 tablespoons, milk

6 comments

Appears in Cook's Illustrated September/October 1997

Desserts or Baked Goods

Tender, flaky pastry dough that holds its shape--and holds in the filling--is the key to these traditional but easy-to-make cookie-pastries.

SERVESMakes 32 cookies

TIME2 hours, plus 30 minutes freezing and 20 minutes cooling

WHY THIS RECIPE WORKS

On the way to a rugelach recipe that gave us tender cookies with a bounteous filling, we discovered that freezing the circles of rolled-out dough before applying the filling gave our baked cookies the flakiest, most delicate texture. For th...

This is a members' feature.