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Best-Ever Rugelach


The Washington Post, December 12, 2007

After making and creating tons of rugelach recipes for years, baker Marcy Goldman still ranks this one at the top of the heap. The dough needs 1 to 2 hours' refrigeration time.

STORE: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking.

Makes 48 pieces


For the dough

1 pound (4 sticks) unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups flour, plus more for the work surface

For the filling

1 1/3 cups raspberry or apricot jam
2 cups packed light brown sugar
1 tablespoon plus 1 teaspoon ground cinnamon
4 cups finely chopped nuts (optional)
4 cups raisins, plumped in warm water for 10 minutes, then dried

For assembly

1 large egg
Pinch sugar
Confectioners' sugar, for dusting (optional)



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