These rugelach with jam or cherries are the symbol of all the holidays in our family, the most popular cookies at home and I know them from my grandmother, then from my mother, now I hope to take the recipe for my girls - that's how they were done in our family always and I never exchange it with another.
The tender rugelach with butter were actually prepared with lard, but for some years I have adapted the recipe, I use only butter and they are much more delicious, with a slight butter flavor, crispy, light and tender.
As a filling you can use pieces of turkish deligh, cherries or any favorite jam but mixed with chopped walnuts, to be like a paste and not to flow from the croissants. But still I would emphasize that our favorites are the croissants with cherries, somehow the contrast of sweet powdered sugar, tender dough and sour cherries seems to me the best.
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Melt the butter over low heat.
Put the cream in a bowl in which you will make the dough.
Add the butter and mix with a spoon, then add the yeast and mix once more.
Add the flour and knead - be careful not to put too much of the first, only until the dough is quite soft and does not stick to your hands.
You can leave the dough to cool for 10-15 minutes, 1 hour or more until you have time to make it.
After removing it from the cold, knead a little more.
Divide into 14-16 small pieces (like a walnut) and form balls of them that you put on the table sprinkled with flour.
Spread each ball with the facet in a thin sheet of 1.5-2 mm and round. Cut into 8 uniform strips, put a little filling on each and roll.
A tip to move things faster - spread 3-4 sheets one after the other and work them with someone together. One puts the filling another runs.
Then put them on a tray (do not grease with anything, the dough is buttery and does not stick) and bake for 20 minutes at 180 degrees.
Remove when they are slightly pink, do not leave them until they turn brown, because they dry too much.
As you remove them, pass them on a plate to cool well.
The plate on the picture is exactly the amount of croissants in the above ingredients.
Then pass them through powdered sugar, they are much tastier if you take vanilla powdered sugar.
Keep them in a bag or box, they last even 1-2 weeks, but they are eaten very quickly anyway :)
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