Return to Main Recipes Page/Return to Home Page

Sour Cream Pastry (Kringel) (D, TNT)
Source: Self
Yield: 24 rugelach or 3 rolls

1 cup butter
2 cups flour
1 cup sour cream
Whatever filling you want
1 cup confectioners' sugar with enough milk to make it "sludgy" (for glaze)

Cut the butter into the flour. Stir in the sour cream.

Divide into 3 portions, wrap in plastic and chill overnight.

Roll out on lightly floured surface. Fill as desired and place on ungreased foil-covered baking pan.

Bake at 350°F until lightly browned. Glaze while still quite warm.

Poster's Notes: For rugelach, roll each portion into a circle, cut in 8 wedges.

You can also roll the dough into three strips about 5" wide, put preserves or other filling down the long centre and then turn the other two sides over top, sealing with a bit of water. Place on foil, slash through top two layers to expose the filling, being careful not to cut through the bottom. Bake about 25 minutes.

Posted by Peggy Geromette

Nutritional Info Per Serving: N/A