Rugelach
(Crescent Rolls)
3 cups flour
1 pkg. yeast
1 cup butter (softened)
3 egg yolks
8 oz. carton sour cream
1 1/4 cup chopped walnuts
1 1/4 cups sugar
1 1/2 tsp. cinnamon
mini chocolate chips

Pre-heat oven to 325º

Mix nuts, sugar and cinnamon separately in a bowl and put to the side.

Sprinkle yeast on flour, add softened butter and blend with fork in bowl.
Stir yolks into sour cream in another bowl then add to flour mixture.
Pack and round into large ball and refrigerate overnight or place in freezer for 1/2 hour.
Cut and divide ball into 8ths.
Put 1/4 nut mixture onto bread board or wax paper.
Roll out (one 8th at a time) with rolling pin and cut into 12's (triangle shape).
Sprinkle mini chips onto each piece then roll from wide end into crescent shape and pinch ends.

Bake at 325º for 25 - 30 minutes. Cool on rack.

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