Brown Sugar Walnut Rugelach

Yield

48 rugelach.

Ingredients

Steps

  1. Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps. Form the dough into three equal sized balls. Pat each into a disc and then wrap tightly with plastic wrap. Transfer to the refrigerator and let chill at least 2 hours or even overnight, until well chilled. You want it to be firm enough so that you can roll it out easily.
  2. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  3. In a medium bowl, mix together the walnuts and brown sugar until well combined, making sure to break up any clumps of brown sugar. Set aside.
  4. Working one ball of dough at a time (keep the other balls in the fridge while you do this), place the chilled dough on a well-floured work surface (I like to do this on well-floured parchment paper). Roll out into a circle that is between ⅛ and ¼ inch in thickness. Sprinkle ⅓ of the walnut / sugar mixture evenly over the dough (all the way to the edges) then press down lightly into the dough. With a pastry or pizza cutter, slice the dough like you would a pizza, into 16 equal triangles. Starting with the wide end, roll up each triangle – some of the filling will fall out – that’s totally fine. Place the shaped cookies on the prepared baking sheet, with the seam side / tip down. Repeat this process with the remaining two balls of dough.
  5. Bake for about 22 to 24 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If baking in batches, keep any unbaked, shaped cookies in the refrigerator.
  6. Once completely cool, dust generously with confectioners’ sugar.

Source

http://cookiemonstercooking.com/2014/12/17/grandmas-butter-horns-brown-sugar-walnut-rugelach/