Traditional Cinnamon Rugelach

Traditional Cinnamon Rugelach Recipe: A Delicious Jewish Pastry
Looking for a delicious and traditional Jewish pastry recipe? Look no further than our Traditional Cinnamon Rugelach recipe! This pastry is a classic Jewish dessert that is perfect for any occasion. With its flaky, buttery crust and sweet cinnamon filling, it's sure to be a hit with your family and friends.
Ingredients (makes 24 pieces):

For the dough:

- 2 cups all-purpose flour
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup sour cream
- 1/2 teaspoon salt

For the filling:

- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped walnuts

Instructions:

1. In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Add the sour cream and mix until the dough comes together in a ball.
3. Divide the dough into four equal parts and wrap each in plastic wrap. Chill in the refrigerator for at least 2 hours.
4. Preheat the oven to 350°F.
5. In a small bowl, mix together the sugar and cinnamon.
6. On a floured surface, roll out one of the dough balls into a circle about 1/8 inch thick.
7. Sprinkle the cinnamon sugar mixture over the dough, leaving a 1/2 inch border around the edge.
8. Sprinkle the raisins and walnuts over the cinnamon sugar mixture.
9. Cut the dough into 12 equal wedges.
10. Roll up each wedge, starting at the wide end and rolling towards the point.
11. Place the rugelach on a baking sheet lined with parchment paper.
12. Repeat with the remaining dough balls.
13. Bake for 20-25 minutes, or until golden brown.
14. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Appearance and Taste:
The Traditional Cinnamon Rugelach is a flaky, buttery pastry with a sweet cinnamon filling that is sure to satisfy your sweet tooth. The pastry is golden brown in color and has a slightly crispy texture on the outside, while the inside is soft and chewy. The filling is sweet and spicy, with a hint of nuttiness from the walnuts and a burst of sweetness from the raisins.
Type of Dish: Jewish Pastry
Main Ingredients: Flour, Butter, Cinnamon