Rugelach is :
dairy free , lacto ovo vegetarian , veganBy My Recipes
Heat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.Sprinkle the work surface with 1 tablespoon of the sugar and 1/2 teaspoon of the cinnamon. Unfold one of the crusts and place it on the sugar.
Roll it to an even thickness.
Spread half the jam evenly over the crust. Sprinkle with half of the walnuts and half of the raisins.
Roll the dough tightly. Sprinkle the top of the log with 1/2 tablespoon of the sugar; repeat. Using a knife, trim the uneven ends (about 1 inch on each side).
Cut the rolls into 3/4-inch-thick slices.
Place the slices, sugared-side up, on baking sheets, spacing them 2 inches apart.
Bake until golden, 22 to 25 minutes.
Let cool for 5 minutes.
Wine Pairing :
- cream sherry
- moscato dasti
Rugelach can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.