This is my grandma Ida, aka, Dee. It’s hard to believe she’s 92! She still drives around, shops, and she still makes her fabulous Rugelach. She’s amazing!! What a treasure she is! Today she’s going to show us how to make her fabulous Rugelach. Dee is actually my husband’s grandmother, but I’ve known her since I was around 12. So now she’s not only my adopted bubby, but my grandmother-in-law. We’re so lucky to have her in our life.
First the butter is melted then added to the sour cream.
Flour is then added to the mixture. She gently mixes it in with the spatula. Don’t over mix it!!
Cover the dough and refrigerate for two hours or overnight. Overnight is better.
Prepare the cheese cloth or Silpat by generously covering it with flour.
Roll like a jelly roll and place on a baking tray and seal edges.
Bake one hour at 350. Cool and cut. Sprinkle with confectioner’s sugar and serve.
1 cup sour cream
1/2 pound (2 sticks) unsalted butter, melted
2 cups flour
2/3 cup apricot preserves
1 cup sweetened shredded coconut
1 cup yellow raisins
1 cup walnuts, chopped
Add melted butter to sour cream. Gently mix in flour. Do not over mix.
Cover and refrigerate dough at least 2 hours, preferably overnight.
Preheat oven to 350 degrees
Prepare cheese cloth by covering generously with flour to prevent sticking. Cut dough ball in half. Place once piece of dough onto cheesecloth and roll until dough is 1/8″ thick. Roll into a square shape. Spread half of apricot preserves over dough leaving a 2-inch border around the perimeter. Top with half of – shredded coconut, white raisins and chopped walnuts. Using cheesecloth to lift the edges on one side, roll dough over and continue rolling. Seal edges. Repeat procedure with remaining dough and toppings. Place on a baking sheet and bake 1 hour. Let strudel cool. Slice and sprinkle with confectioner’s sugar.
Makes 2 medium size strudel rolls