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INGREDIENTS for 48 cookies:
▪️ 200g all-purpose flour
▪️ 20g icing sugar + for dusting
▪️ pinch of salt
▪️ 100g cold butter
▪️ 100g sour cream / I use 14% fat
▪️ 200 g сherries / fresh, frozen or canned without juice
▪️ 20ml milk
▪️ + 10g icing sugar for dust after baking
1️⃣ In a large bowl mix together the flour, icing sugar and salt.
2️⃣ Add butter (cut in small cubes in advance) and coat with flour. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until crumbs are formed.
3️⃣ Add the sour cream and make the dough. Divide into 4-5 pcs.
4️⃣ Place each in a piece of plastic wrap and put in refrigerator for at least 2 hours or overnight.
5️⃣ Preheat oven to 350ºF/175ºC.
6️⃣ Defrost cherries and drain all juice.
7️⃣ Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 13-inch circle. Cut into 12 triangles.
8️⃣ Put on wide edge of triangle 1cherry. Starting with the wide edge, roll up triangle in rugelach (like a small french croissant). Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Brush with milk.
9️⃣ Bake 20-25 minutes.
? Dust with icing sugar. Eat warm or cold.
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Easy peasy rugelach cookies with cherry | ASMR Cooking
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Music — «LITTLE TOMCAT» by Josh Woodward. Free download: http://joshwoodward.com