Sour Cream Rugelach - {Mock Danish}

Recipe Ingredients

3 cups	187g / 6.6oz	Flour - plus more
1/4 cup	49g / 1.7oz	Granulated sugar - plus more
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Butter - cut in 16 chunks
4 1/2 teaspoons	22ml	Rapid-rise yeast
1		Sugar
1/4 cup	59ml	Warm water
1/2 cup	118ml	Sour cream
2		Eggs - separated
2		Almond extract -(to 4 drops)
2		Lemon extract - (to 4 drops)
2		Vanilla extract - (to 4) - (optional)
1/2 cup	118ml	Strained apricot jam or preserves - slightly warmed
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
1 1/2 cups	355ml	Ground walnuts or pecans
3 tablespoons	45ml	Ground cinnamon

Recipe Instructions

Place flour, sugar and salt in bowl of food processor, and place cut-up butter on top. Pulse to cut butter into flour until mixture is grainy and mealy. It doesn't matter if the mixture is a little uneven. (If doing by hand, break butter into flour using fingertips.)

Stir yeast, dash of sugar and water together in small bowl to dissolve yeast. Add to flour mixture, along with sour cream, 2 egg yolks and extracts. (Reserve egg whites for glazing.) Process mixture just until it forms a ball, 8 to 10 seconds. (By hand, stir to make sticky mass.) Divide dough into 2 sections. Wrap in plastic wrap. Chill 20 minutes or overnight.

On lightly floured board, roll each dough section 1/8-inch thick, then trim into 12-inch circle. Smear each with 1/4 cup warmed apricot jam, then half of brown sugar, nuts and cinnamon. Cut into 12 wedges and roll from wide side to point into crescent shapes.

Beat egg whites and brush crescents with them. Lightly sprinkle with about 1/2 teaspoon granulated sugar. Place on 2 baking sheets lined with parchment paper and place in 375 degree oven. Immediately reduce heat to 350 degrees. Bake until medium brown, about 20 to 25 minutes.

This recipe yields 24 rugelach.

Each rugelach: 225 calories; 114 mg sodium; 40 mg cholesterol; 14 grams fat; 23 grams carbohydrates; 4 grams protein; 0.45 gram fiber.

Source:
The Los Angeles Times, 03-22-2000

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