Everything we do at Cafe 21 is made from scratch and with love. Chef Leyla wanted to share one of her most favorite recipes. Azeri Rugelach is a soft, flaky filled pastry which is typically enjoyed daily with tea.
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter or margarine
- 1 package cream cheese (8 ounces)
- ⅓ cup sour cream
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 cup of finely chopped walnuts
- 1 cup of Nature’s Kitchen & Market Fig Jam (can be made with NKM Quince Jam too)
- ½ cup of raisins (optional)
- Cut cold butter or margarine and cream cheese into bits.
- In the food processor, pulse the following ingredients until they become crumbly: flour, salt, butter or margarine, cream cheese and sour cream.
- Shape crumbly mixture into disks, four equal parts.
- Wrap each disk and chill for 2 hours. Can be kept in the freezer for up to 1 month.
- Roll each disk into a 9 inch round keeping other disks chilled until you are ready to roll them.
- Spread the fig jam and sprinkle nut mixture on top of 9 inch round and press lightly into dough.
- With knife or pizza cutter, cut each round into 12 wedges.
- Roll wedges from wide to narrow, you will end up with a croissant or horn shaped pastries.
- Place on an ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 400 degrees Fahrenheit.
- Bake them in the center rack of your oven 20 to 30 minutes until lightly golden.
- Cool on wire racks and enjoy!
Be sure to stop by the Nature’s Kitchen & Market for your jams and organic teas. Just visit natureskitchenandmarket.com to check out the online shop or stop by either Cafe 21 location.