Soft little nut pastries—perfect for the holidays. These are a sour-cream version of traditional Rugelach.

  • Makes 4 dozen cookies.

Ingredients Edit


Directions Edit

  1. Cut together flour and butter to make small crumbs
  2. Add egg yolk and sour cream; work into a dough
  3. Dust with flour, wrap in plastic wrap, and refrigerate dough for at least 1 hour.
  4. Divide dough into 4 sections. Roll each section into a 10 inch circle. Cut into 12 pie wedges.
  5. Mix sugar, cinnamon and nuts.
  6. Sprinkle nut mixture on each wedge. Roll up starting at the wide end.
  7. Place on an ungreased cookie sheet and brush with beaten egg white
  8. Bake at 375 °F for 15–20 minutes or until lightly browned.

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