Traditional Rugelach
Dough:
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Sugar
1 1/4 cups unsalted Butter, cut into 1-inch chunks
3 Egg yolks
1 cup Sour Cream or Plain Yogurt
Fillings:
Apricot or Raspberry Jam
Brown or Granulated Sugar
Ground Cinnamon
Chopped Nuts
Miniature Chocolate Chips
Shredded Coconut
Dried Cherries, Raisins, or Cranberries
Garnish
Egg White or Whole Egg, beaten
Granulated or coarse Sugar (optional)
Place flour, salt, sugar in the food processor. Place the butter chunks on
top and pulse until the mixture is crumbly, add egg yolks and sour cream.
Pulse a few times, then process until the mixture sticks together and forms
a mass.
Smooth or pat the dough on a lightly floured work surface. Divide it into
2 to 3 portions (2 portions for larger pastries; 3 portions for smaller
ones). Wrap each portion well and chill the dough for an hour. You can
also freeze it until needed.
Preheat the oven to 350 F. Line a large, doubled-up baking sheet with
parchment paper. Rugelach can be very sticky and parchment paper is essential.
Roll 1 portion of dough into a 12-inch circle. Spread the jam, sprinkle
with white or brown sugar and cinnamon or with ground nuts, miniature
chocolate chips, raisins, or whatever filling you choose.
Cut the dough into 12 to 14 portions or wedges. Roll up each portion,
starting from a point, to form small crescents. Place the Rugelach on the
baking sheet. Brush with the beaten egg and sprinkle with sugar, if using.
Repeat this process with the remaining dough and your preferred fillings.
Bake until lightly golden (25 to 35 minutes, depending on the size of the
Rugelach). Cool on baking sheet for 10 minutes, then remove to a wire rack
to complete cooling.
From _A Treasury Of Jewish Holiday Baking_ by Marcy Goldman
There is also Kipfels, Hungarian Sweet Crescents, which are made with a
yeast dough.
Hope this helps,
Helen Frati