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Rugelach

10/29/2021

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I did it  again - I hijacked another kitchen just to get some quality baking time in this month.  😅 It's like I have a quota of baking hours that I need to fulfill just to keep myself in good baking shape. 🤣 I'm pretty sure that I wont forget HOW to bake a cake in 5 weeks - but I still have an unexplainable desire to keep my baking skills sharp - despite the fact that my kitchen is currently in a state of disrepair.   🤷🏻‍♀️
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This week, I visited my son and daughter-in-law in Ohio and they very graciously allowed me to take over their kitchen for an afternoon.  Technically, I don't think I ever asked if I could use their kitchen, BUT I showed up with groceries and offered to bake them cookies while they were at work.  🍪🤷🏻‍♀️Who could turn down that offer?  
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Not only did I confiscate their kitchen space - I also made the two of them guinea pigs for a new recipe that I've been wanting to try.  Luckily - they're great sports and willing to at least try my new baking experiments.  My son is no stranger to test recipes and my daughter-in-law has been a part of our family long enough now, that she's learned to expect a practice recipe from time to time.  I can always count on my family to act as my test subjects and give me honest feedback - even when I don't want to hear it.   🙉

This recipe for Rugelach has been in my blog cue for over a year.  For some reason, I've always categorized these as a Christmas cookie.  Probably because I ate one, one time, at a Christmas party. 😂🎄 One day this Fall, the kids sent me a picture of some rugelah cookies that they had gotten from a pastry shop in Cleveland.   Up until then, It had never even occurred to me that I could make the rugelach recipe at other times of the year.  I'm pretty sure that there's some sort of Christmas cookie code that's broken if you make a "Christmas cookie" before Thanksgiving.  😆 So at the risk of getting caught by the Christmas cookie police - I've decided to go ahead and make what may or may not be considered a holiday cookie.   😬
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Rugelach
1 1/2 cups flour
1/4 cup sugar
1/4 teaspoon salt
6 ounces cream cheese
10 Tablespoons butter, chilled
1/4 cup sour cream
2/3 cup nutella
1 egg
1 Tablespoon raw sugar
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Process flour, sugar and salt in food processor for 5 seconds. 
Add cream cheese and pulse 5 times.
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Add butter and pulse until the dough is the size of large peas.  
Add sour cream and pulse 10 seconds.
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Transfer dough to counter and divide in half.  Form each half into a 4" disk.
Wrap disks individually and refrigerate at least 1 hour and up to 2 days.  
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Roll each disk into a 12" circle. 
Spread 1/3 cup Nutella over each circle.
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Cut into 16 wedges. 
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Roll up each triangle, starting at wide edge.  Place on baking sheet.
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Beat egg with 1 T. water.  
Brush tops of cookies with egg wash.  
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Bake 30-35 minutes at 375.
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Thank you so much to my most gracious hosts for letting me take over their kitchen.  And I would be remiss if I didn't give a shout out to this curious canine - who stood by my side through the entire process.  😅

Ciao!
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Click here for a printable version of this recipe
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