Rugelach

Rugelach

Ingredients/Components

• flour - 2 c
• sugar - 1 Tbsp
• salt - 1/2 tsp
• shortening - 2/3 c
• egg yolk - 1 item
• grated orange rind - 1 Tbsp
• orange juice - 1/4 c
• ground cinnamon - 2 Tbsp
• butter, melted - 1/4 c
• raisins - 1/2 c
• chopped pecans - 1/2 c
• water - 1 Tbsp

How to make rugelach:

Combine flour, sugar and salt in a large bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in 1 egg yolk and orange rind, mixing well. Sprinkle orange juice, 1 tablespoon at a time, into flour mixture, stirring until dry ingredients are moistened. Divide dough in half and shape into 2 balls. Chill at least 30 minutes. Combine 2/3 cup sugar and 2 tablespoons cinnamon. Set aside. Roll half the pastry into a 12 x 10 inch rectangle. Brush with half the butter; sprinkle half the sugar mixture evenly over pastry. Sprinkle with half the raisins and pecans. Roll up jellyroll fashion, starting with the short side. Pinch seam and ends together; place roll, seam side down, on a lightly greased baking sheet. Repeat procedure with remaining pastry and filling. Cut each roll into 3/4 inch slices, cutting 3/4 of the way through roll with each cut. Combine 1 egg yolk and water; brush tops of rolls with mixture. Bake at 350° for 30 minutes, or until golden brown. Yields 2 dozen.

Recipe categories: Desserts, Cookie and brownie, Fruit.