Addicting Apple Rugelach (Rogaliki)
Tastiest, flakiest Rugelach cookies with apple jam.
Servings: 60 cookies (appx.)
Ingredients
- 3 ⅝ cups (450g) Flour*
- ¾ cup (200g) Sour Cream
- 9.5oz (270g) Butter
- ½ tsp Salt
- 1 tbsp Baking Powder
- 1 Medium jar of Apple jam (or other fruit preserves)
- Powdered Sugar for sprinkling
Instructions
- To prepare dough, mix flour, salt, baking powder and sour cream together. Melt the butter, and add it to the flour mixture. Mix everything together, but DO NOT OVERMIX! Refrigerate covered overnight or for at least 6 hours. The dough will be hard.
- Take out the dough and place on a well-floured surface. Using a rolling pin, roll out the dough until it is mostly even. Divide the dough into 8 triangular pieces.
- Preheat your oven 425° F (220° C) and line a baking sheet with parchment paper.
- Roll each of the triangular pieces into a ball. Pat the ball into a patty and then roll it out into a very thin circle. Cut the dough like a pizza into 10-12 triangles (if you want your Rugelach to be larger, cut the dough into 8 triangles instead). Fill the thicker end of each dough triangle with a dollop of apple jam.
- Roll the dough triangles starting at the thicker end and roll to the thinner end. Pinch the edges a bit to ensure the jam doesn't drip out during baking. Place the finished Rugelach on a baking sheet.
- Bake for 12 minutes or until golden brown. Note, that if you make the cookies bigger in the previous step, they will require more time to bake (up to 15 minutes). Transfer to a serving plate and let the cookies cool off a bit.
- Sprinkle with powdered sugar. Serve.
Notes
*Measuring flour by weight is more accurate than by using cups.