RECIPES
MOM’S RUGELACH WITH MARMALADE
1. 1.Mix butter and sour cream, add flour gradually until you have a smooth, flexible dough. Let it rest for 30 minutes.
2. 1.Divide the dough into three parts, rolling each into a 26-cantimeter circle. Then cut the dough into 16 equal wedges.
3. Split marmalade into small bricks, put each on the wider end of a dough wedge and roll the dough into a rugelach.
4. 1.Put your raw rugelachs on a baking tray and bake for 15-20 minutes at 180°C until they become golden brown.
2. 1.Divide the dough into three parts, rolling each into a 26-cantimeter circle. Then cut the dough into 16 equal wedges.
3. Split marmalade into small bricks, put each on the wider end of a dough wedge and roll the dough into a rugelach.
4. 1.Put your raw rugelachs on a baking tray and bake for 15-20 minutes at 180°C until they become golden brown.
INSTRUCTIONS
portions:
cooking time:
INGREDIENTS:
butter
sour cream
wheat flou
pear marmalade
48 pieces
40 minutes
200 g
200 g
450 - 500 g
150 g
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