In this image taken on Oct. 15, 2012, cinnamon-pecan rugelach are shown served on a platter in Concord, N.H. (AP Photo/Matthew Mead)
Updated: November 27, 2012 11:48AM
My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach.
As is common with rugelach, the recipe is passed down from family baker to family baker. This recipe originally came from our cousin Vera, but my sister has lovingly tweaked it to make it her own. It is made with sour cream instead of cream cheese, making the pastry lighter and flakier than most rugelach.
She also uses a simple filling of cinnamon sugar and toasted pecans that perfectly complements the delicate dough and gives the traditional Jewish cookie a Southern flavor.
The key to making rugelach is not overworking the dough. You also have to keep the dough chilled and work fast or you will lose the flaky-melt-in-your-mouth texture.
This is especially true with Mary Pat’s sour cream dough; it is very delicate.