by deensiebat
View
my 20 other recipes »
A&M's Testing Notes:
Expand Collapsedeensiebat's Notes:
3 cups
flour
Ask the
hotline about
this ingredient!
1/2 teaspoon
salt
Ask the
hotline about
this ingredient!
2 tablespoons
sugar
Ask the
hotline about
this ingredient!
1/2 pound
cold butter, cut in Tbsp-sized cubes
Ask the
hotline about
this ingredient!
1 cup
sour cream
Ask the
hotline about
this ingredient!
1 teaspoon
vanilla
Ask the
hotline about
this ingredient!
1 1/3 cup
apricot jam
Ask the
hotline about
this ingredient!
1 1/3 cup
chopped walnuts
Ask the
hotline about
this ingredient!
1/4 cup
cinnamon-sugar (1/4 cup sugar + 2 tsp cinnamon)
Ask the
hotline about
this ingredient!
In a bowl or a food processor, mix together the flour, salt and sugar until combined. Add the butter, and pulse in the food processor or cut with a pastry cutter (or two knives) until it is reduced to bits that are about half the size of a pea. If using a food processor, dump the contents into a bowl at this point. Stir the vanilla into the sour cream. Using a spoon, and then your hands when needed, knead the sour cream and vanilla into the flour mixture until it is well incorporated, and the dough holds together when you squeeze it. Stop as soon as this is possible -- do not over-mix. Shape the dough into four chubby disks, cover with plastic and allow to relax in the refrigerator for at least one hour (overnight is fine too).
Ask the hotline about this step!Preheat oven to 350 degrees.
Ask the hotline about this step!Take a disk of dough out of the refrigerator, and place on a floured countertop or pastry mat. Roll out to a 12" circle, trimming off the ends if needed. This dough is much softer than a traditional pastry crust, so you shouldn't need to let it warm up before rolling. Spread 1/3 cup apricot jam over the round of dough, and sprinkle with 1/3 cup nuts and 1 Tbsp cinnamon-sugar. Taking a chef's knife or pizza cutter, divide the dough evenly into 16 wedges. Starting from the wide base of each wedge, roll towards the center to form a crescent. Place on a cookie sheet lined with parchment or silicone liner, making sure that the tip of the crescent is pinned underneath to prevent the cookie from unrolling. Bake until the filling is bubbling and the crust is just beginning to color, about 30 minutes. Remove to a rack to cool, being careful of the hot jam. Best enjoyed the day they are made (any leftovers are best kept in the freezer).
Ask the hotline about this step!I made these and they are so fantastic! Thank you for sharing this recipe! Similar to mom's, but so much better!! I like the approach to cover the whole circle of rolled dough with filling, and using aSilpat makes cleaning up sticky jam a snap.
What a fabulous way to make cookies with jam. Thank you for sharing the recipe.
Made these yesterday. My dough couldn't come together, so i added a touch of ice water (as i would do for pie dough). I used King Arthur all-purpose flour and regular sour cream. Also, I think I used too much cinnamon-sugar, as a lot the filling seeped out during baking. In the end, I drizzled on some icing I made with Peach Schnappes and 10x to compensate for all the yummy sweetness I lost! I wonder if refrigerating the formed cookies before baking could have helped?
Hmm I'm not sure... I haven't had those problems with this recipe. There's always a bit of seepage (parchment or siplats are most helpful), but just around the seams (as seen in the photo). You definitely have to work the sour cream into the dough, but it's always come together for me (I use regular sour cream, and most recently used Bob's Red Mill flour, which might be slightly lower protein than King Arthur). The dough is definitely a bit soft, but I suppose that is the price you pay for tender deliciousness. Glad you were able to redeem yours -- is their anything that can't be fixed by sugar and booze?
thanks! I still have a half-batch left, so I will make more. And I will try to restrain myself from sprinkling more than the suggested amount of the cinnamon-sugar!
The apricot jam is a nice twist on the recipe I know (my mother's) - and it looks so pretty! I will definitely add these to my list of cookies to bake this weekend. Thanks!
This sound wonderful...the apricot jam must cut the overwhelming sweetness of the cookie. It is a beautiful cookie!
Mmmmm. So yummy looking! I have several dozen jars of pluot and nectarine jams . . . . been looking for new ways to use it, and these seem perfect. Thank you for posting this!
photo 1 of 17
photo 2 of 17
Butter dominos.
photo 3 of 17
photo 4 of 17
If you get an 8-ounce container of sour cream, you can mix the vanilla right in the container. We get a little too excited over the discovery of such efficiencies!
photo 5 of 17
The vanilla-scented sour cream reclining on top of the butter and flour mixture.
photo 6 of 17
This is the definition of a shaggy dough. Don't over mix it because it'll get worked plenty later when you roll it out.
photo 7 of 17
photo 8 of 17
photo 9 of 17
Amanda shaped the pastry disk as she flattened and prepped it for the rolling pin.
photo 10 of 17
Everything seemed serene in the kitchen, and yet, a new washer and dryer were being installed. Why? Because during last week's holiday punch video shoot, the old W/D overflowed and flooded the kitchen 3 times. That's why Amanda disappeared for portions of the video.
photo 11 of 17
Merrill began spreading apricot jam on top of the dough.
photo 12 of 17
It's easiest to slice the dough using a pizza cutter.
photo 13 of 17
Then you roll up the pizza-like slices from the wide end down to the narrow end. You don't want to roll them too tightly or you'll squeeze out the apricot, walnut and cinnamon sugar filling.
photo 14 of 17
photo 15 of 17
photo 16 of 17
We have no idea what is going on with the washer installation, but this can't be good.
photo 17 of 17
The rugelach, however, was very, very good.
Visions of my Great-Grandmother Ruth are swimming through my head. It really brings me back to being a small girl watching her rolling out the dough and assembling neat little rows of the delcious treats.