Ruglach

This another of my favorites. Ruglach are very popular cookies, but what sets these apart is sour cream vs the cream cheese that most other ruglach recipes call for. These are soft, flaky and buttery. I've actually used the dough as a pie crust and it delicious!

The filling can be tricky, My mother ALWAYS used Shop-Rite pineapple jam convinced that it's the only jam that doesn't melt and ooze out of the cookies. And actually, although I've experimented, others do not work as well. I've brushed the wedges with butter and sprinkled cinnamon and brown sugar before rolling them, I've also used mini chocolate chips at the wide end of the wedge and rolled them into the cookie. The photos here are a mixture of brown sugar & cinnamon.

THE RECIPE

2 cups flour

2 stick (8oz) butter melted

1 egg yolk

3/4 cup sour cream

Preheat over to 375º

Combine sour cream, butter and egg and beat until smooth. gradually add flour and knead into a smooth dough ball.

I use the dough hook on the KitchenAid for this.

Wrap dough in wax paper or plastic wrap and refrigerate for at least 24 hours. It's best to keep the dough cold when working with it.

Cut the dough ball in quarters, keep all but the ball you're working with in the fridge and work on a well floured surface with plenty of extra flour for your hands.

Cut the quarter in thirds and cover 2 of them. make a ball out of the piece your working with and then roll it out into a circle that anywhere from 1/8" to 1/4" thick as if you were rolling out a pie crust.

If you're using the brown sugar mixture, you can spread it out from the center of your circle to within an inch of the edge before cutting the wedges.

If using jam or chocolate chips then, with a sharp knife cut the circle into eight wedges. Place filing on each wedge and roll from the wide end into the center creating what looks like a mini croissant.

See my notes about fillings.

Line your cookie sheets with a silicone mat, foil, or parchment paper and place cookies on the cookie sheets.

Bake for 25 minutes.

Remove cookies to cooking rack as soon as they come out of the oven, especially if jelly filling has leaked out of them. BE CAREFUL of the hot jelly! Use a cookie spatula or something similar to move them to the ack.

When cooled, store in air tight container.

Number Of Servings: about 8 dozen cookies

Preparation Time: a couple of hours

If using any kind of jelly or jam, use no more than a half teaspoon for each cookie and place it at the wide end of the wedge so you can tuck the corners to seal it in as best as possible after you roll it into the crescent.