Sour-cream Rugelach

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Sour-cream Rugelach

Yesterday I decided to try another recipe of rugelach. Initially I found this recipe in "Midwest Living" magazine. Personally I think, food section in this publication is one of the best in US. I would like to recommend all of you to try this recipe. It's quite easy to make it and absolutely delicious to taste it. One thing, I changed dosages for filling. Dough is absolutely great and, I think, I should try the same recipe with apples or pears. We shall see...

Makes: 48 medium size pastries.
Ingredients
1 cup butter or margarine, softened
1 8 ounce carton dairy sour cream
1 egg yolk (use whites for brushing pastries before baking)
2 cups all-purpose flour
Powdered sugar (optional)
Directions
In large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sour cream and egg yolk. Beat until combined. Using a wooden spoon, stir in flour until combined. (Dough will be sticky.) Divide dough into fourths. Cover and chill for at least 1 hour or until dough is easy to handle.

Cherry-Walnut Filling
Ingredients
2 cups finely snipped finely snipped dried cherries
1/4 cup sugar
1/4 cup warm water
1/2 cup finely chopped walnuts, toasted (optional)

Directions
In a small saucepan, combine cherries, sugar and water. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Remove from heat; cool. Place in a food processor and process until amost smooth paste. Stir in walnuts

On lightly floured surface, roll one-fourth of the dough into a 10-inch circle. Spread 1/4 of the filling over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat with remaining dough and filling.
Place cookies, tip sides down, about 2 inches apart on foil-lined cookie sheets. Brush pastries with remaining whites and sprinkle with sugar. Bake in a 350 degree oven for 20 minutes or until golden brown. Transfer to wire racks to cool. If you like, sprinkle with powdered sugar.

Store in an airtight container at room temperature for up to 3 days, or freeze in freezer container for up to 3 months.