Sarah's Rugalech

This one goes out to my friend Sarah... the girl who befriended me as a shy freshman, taught be how to say cool words like shlep and convinced me that I shouldn't wear my hair parted down the middle. She invited me to her family's Rosh Hashanah and introduced me to her amazing, mouth-watering chocolate chip walnut rugelach. The gefilte fish, not so much.

Thank you for the recipe. I love you.

{Sarah's Rugelach}

Ingredients:

2 cups flour

1/3 cup sour cream

1 (8 oz.) package of cream cheese

2 sticks of cold, unsalted butter

1/4 tsp. salt

1/4 cup sugar

1/4 cup brown sugar
1 tbsp cinnamon

1/2 cup mini chocolate chips -or- raisins

1/2 cup finely chopped walnuts

Directions: 

1. Cut cold butter and cream cheese into bits. In a food processor, pulse flour, salt, butter cream cheese and sour cream until crumbly.

2. Shape crumbly mixture into four equal disks. Wrap each disk and chill for two hours or up to two days.

3. Roll each disk into a 9-inch roand, keeping other disks chilled until ready to roll them. 

4. Combine sugar, cinnamon, chopped walnuts and chocolate chips and sprinkle onto the round. Press lighlty into dough. With a knife or pizza cutter, cut each round into 12 wedges.

5. Roll wedges from wide to narrow, you will end up with a point on the outside of the cookie. Place on ungreased baking sheets and chill rugelach for 20 minutes before baking. 

6. Preheat oven to 350 degrees, then brush the tops of chilled rugelach with egg wash adn sprinkle with a cinnamon sugar mixture (eyeball it).

7. Bake them for 20 minutes until lightly golden.

So, these are newbie rugelach. They aren't as perfectly rolled, the filling spilled all over the pan, but... they still taste great! Thank you thank you Sarah. Maybe one day I'll reach your masterful rugelach perfection.