Get Down & Cut Up Some Rugelach

Not only did I learn how to make Rugelach today I learned how to make the best Rugelach I have ever had. I grew up with this rugelach and never knew how this magnificent crescent shaped cookie was made. Finally I had the opportunity to learn how to make the best rugelach in the world by the man who created it...my cousin Chip Brent. This rugelach is flaky and not to sweet which is exactly how I like my rugelach. The good thing about this recipe is you can make it your own, and get at as creative with it as you want and make it as sweet as you want!
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. The word rugelach is Yiddish and translates to "little twists." It is a traditional Jewish food and can be eaten any time of the year.
I hope you enjoy this recipe as much as I do. Now get on the kitchen floor and cut up some rugelach. (this is where some James Brown music comes into play)
THE DOUGH
1 cup sour cream; 1 tsp vanilla extract; 1 egg yolk; 1/2 tsp salt
Blend the above ingredients in a kitchen aid mixer with the paddle attachment until smooth and an even color. Set aside.
2 sticks of frozen butter
2.5 cups of all purpose unbleached flour
Place half the flour into Cuisinart with shredding wheel and shred butter into the flour. Place remaining flour into another bowl to combine the flour and butter slivers together.
Add the flour/butter mixture to the mixing bowl with the sour cream mixture and combine the ingredients until the sour cream is absorbed. This will not take long and do not over mix.
Take the dough and make 3 equal sized patties, wrap in plastic wrap and refrigerate minimum of 2 hours.
THE FILLING
1.5 cups white sugar
1 T ground cinnamon
1.5 cups of nuts (used pecans & walnuts)
1.5 cups of any dried fruit (used apricots & prunes)
1 cup semi-sweet chocolate chips (optional)
Put the above ingredients in food processor and grind down to the consistency of coarse sand.
One Patty At A Time!

With a rolling pin & liberal amounts of flour roll out a patty to make a round thin sheet of dough resulting in about 18-24 inch diameter, cardboard thin. As you roll out be sure to flip several times coating with liberal amounts of flour.

Now for the filling! Sooooo good!

Spread 1/3 of the filling evenly over the entire surface covering almost all visible dough. Roll the filling once lightly with the rolling pin.

Cut across the dough with a pizza cutter into 16 pieces.

Fold the corners of the outside edges first.

Then roll the individual pieces from the outside toward the middle.

Make sure to place them tail side down on a non-greased sheet pan.

Bake for 20-25 minutes at 375 degrees until golden brown.Remove immediately from the pans onto a cooling rack.

BEST IF SERVED AFTER COOLING FOR 2 HOURS!

Thanks Chip for the recipe and the fun demonstration today! Finally...after 20 years of wondering how these bad boys were made.
Enjoy your Rugelach!