RAISIN’ the Roof for Cinnamon Raisin Rugelach!
We are DEEP into the holiday season of 2017. Where has the time gone? It’s FLYING by! It’s already 3 weeks since we chatted. I hope you had a delicious and fabulous Thanksgiving!
I don’t know about you, but besides buying gifts, making plans to see friends for holiday cheer, and decking the halls, it’s time to get your BAKE ON!
In my family, we have always made quite a variety of sweet baked goodness to celebrate Christmas, although these cookies are just as tasty for Hanukkah, Kwanzaa, Festivus, etc. I mean, seriously… there’s never a time when a delicious treat is not welcome at a celebration!!!!
I grabbed my mother and put her to work with me. After all, they’re her recipes and she’s been making these cookies for YEARS! It was high time for me to get the low-down on them. We usually don’t get started until right before Christmas but, my dear readers, for you I will “suffer” and start them all early!
I’m starting with my father’s favorite, Cinnamon Raisin Rugelach. They’re traditionally made in more of a crescent shape (or in a “rocket” shape as I did in the fig & walnut variation for my homage to Hidden Figures) but the ratio of flaky cookie to cinnamon raisin goodness is much better in this version.
Besides the incredible flavor and delightful texture, these cookies are substantial. It is really hard to give them away but it makes me so happy to see that smile when someone takes a bite. Pure joy!
HO HO HO!
- • 1 cup butter, room temperature
- • 2 cups flour
- • 1 large egg, separated
- • 3/4 cup sour cream
- • 3/4 cup raisins
- • 3/4 cup sugar
- • 2 tsp cinnamon
- • 1/2 cup walnuts, chopped finely
- Mix butter, flour, egg yolk and sour cream in a bowl. Wrap in waxed paper and chill for at least 2 hours until firm.
- Combine raisins, sugar, cinnamon, and nuts in a bowl. Set aside.
- Cut dough into 4 equal parts. Working with one piece of dough at a time, on a floured surface, roll out to about a 1/8” thick rectangle and sprinkle liberally with the raisin mixture. Roll into a log.
- Repeat with the other 3 pieces of dough. Put them on a parchment-lined baking pan and refrigerate for about 15 minutes to firm them up for slicing.
- Brush each log with egg white and cut each into 10-12 equal pieces.
- Bake at 375° for 20-25 minutes, or until golden brown.