The Best Rugelach!

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

1. Divide the dough in fourth.

2. Sprinkle board with 2-3 tbsp of the filling, roll 1/4 dough into the filling

3. Put more sugar mix on the top, cut with pizza cutter into 16 pieces.

4. Sprinkle raisins on each wedge then roll each one up.

5. 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.