Crescent rolls with cinnamon
Description
Delicious baked goods for the whole family. With this recipe, the dough turns out crumbly and very shortbread-like. The cinnamon and sugar filling is the simplest—you can also add chopped nuts, or replace it entirely with your favorite jam. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
It is very convenient to lay out all the ingredients right away before you start cooking.
- 2
Step 2
Melt the butter over low heat in a small saucepan.
- 3
Step 3
Cool the melted butter slightly, pour it into a spacious bowl, add sour cream, and crack in an egg.
- 4
Step 4
Using a whisk, vigorously mix these ingredients until the mixture is smooth and homogeneous.
- 5
Step 5
Sift the flour.
- 6
Step 6
Knead a soft dough that does not stick to your fingers. Shape the finished dough into a ball, wrap it in plastic wrap, and place it on a shelf in the refrigerator for 1 hour.
- 7
Step 7
In a small bowl, mix the cinnamon and sugar until fully combined.
- 8
Step 8
Divide the chilled dough into 2 or 3 parts for ease of handling. Dust the work surface with flour and roll out one portion of dough into a round, thin flat disc. You may brush the top with 1 tsp melted butter. Then sprinkle evenly with a sugar-and-cinnamon mixture. Next, cut the disc from the centre into 8 triangles with a knife and roll each triangle into a small roll, as shown in the photo.
- 9
Step 9
Line a baking sheet with parchment paper and arrange all the pieces for the future rugelach. If you like, brush the top of each piece with a mixture of beaten egg yolk and 1 tsp water. Bake the rugelach in an oven preheated to 180°C for 15 minutes.
- 10
Step 10
Let the finished cinnamon crescent rolls cool slightly, dust with powdered sugar, and serve.