Rugelach

Rugelach, a delicate sour cream pastry filled with nuts, raisins and cinnamon, offers the perfect light dessert with tea and reminds people of the type of foods eaten long ago.

Yield: about 48

Ingredients

Dough

• 1 cup margarine, softened (at least 80% vegetable oil)
• 2 tablespoons granulated sugar
• 1 (8 ounce) carton nondairy sour cream
• 1 egg yolk
• 2 cups all-purpose flour
• 1/8 teaspoon salt

Filling

• 1/2 cup finely chopped walnuts or pecans
• 1/2 cup finely chopped raisins
• 1/2 cup granulated sugar
• 1/4 cup margarine, softened (at least 80% vegetable oil)
• 1 1/2 teaspoons ground cinnamon
• Confectioners' sugar

Instructions

Dough

1. In large bowl, beat margarine for 30 seconds. Add granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle.

Filling

1. Combine nuts, raisins, sugar, margarine and cinnamon; set aside.
2. Divide dough into fourths. On lightly floured surface, roll 1/4 dough to a 10 inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat. Place 2 inches apart on foil-lined cookie sheet.
3. Bake at 350 degrees F for 25 minutes.
4. Cool on sheet 1 minute. Transfer to wire rack to cool.
5. Sprinkle with confectioners' sugar.