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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Post-Pesach baking definitely calls for this treat. Although these rugelach are large, you will not want to stop at just one! If you prefer, you can make them as smaller rugelach or as buns.
Yields 10-12
2 cups sour cream
2 sticks (1 cup) butter
1 cup granulated sugar
1 cup warm water
3 tablespoons dry yeast
4 eggs
8 cups Glicks Flour
2 cups granulated sugar
1/2 cup Haddar Brown Sugar
1 tablespoon Gefen Cinnamon
1 and 1/2 teaspoons vanilla sugar
1 stick (1/2 cup) butter, melted
1 (3.5-ounce) bar Geneve White Chocolate, melted
1 (3.5-ounce) bar Geneve Milk Chocolate, melted
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a saucepan over low heat, combine the sour cream, butter, and sugar until smooth. Pour into a large mixing bowl and add the water, yeast, eggs, and flour. Mix until a dough forms.
Divide in half and roll each piece into a rectangle measuring about 12×22 inches. Set aside.
Prepare the filling: In a bowl, mix together the granulated sugar, brown sugar, cinnamon, and vanilla sugar.
Brush the melted butter over the dough rectangles. Sprinkle the filling over the butter.
With a sharp knife, cut each rectangle into five to six triangles. The widest part of each triangle should measure four inches.
Starting from the bottom, roll up the triangles tightly and place on the prepared baking sheet.
Bake for 18–20 minutes. Drizzle with melted chocolate and serve.
Photography by Chay Berger
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