This authentic, original recipe from an early 20th Century Hungarian bakery produces fantastically light and crunchy rugelach.
Mix the first five ingredients to form dough. You may have to add some flour to make the dough soft and pliable.
Refrigerate, covered, for a minimum of half an hour and no more than three hours.
Divide the dough into two parts. Put the unused piece back in the refrigerator
On a lightly floured work surface, thinly roll out the dough into a large rectangle. Cut the dough horizontally into three or four strips,depending on the size of rugelach desired.
Working with one strip at a time, smear the strip with oil. Sprinkle liberally with cinnamon-sugar mixture and then drizzle once more with a little oil.
Cut dough on angles to form small triangles. Roll up each triangle and place on a foil-lined cookie sheet. Leave one inch between rugelach.
Bake at 350 degrees Fahrenheit for approximately 18 minutes or until rugelach are golden, rotating shelves halfway through baking.
These rugelach freeze well in Ziploc bags.
Photography and Styling by Chavi Feldman