RAISIN WALNUT RUSKS
Dvosia's sweet snack with raisins and walnuts childhood memories
These Eastern European-style rusks are made from a soft butter-and-sour-cream dough with raisins and walnuts. The dough is baked in small logs, sliced while lightly browned, then returned to the oven to dry into crisp rusks.
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS
INGREDIENTS
Dough
- 7 tbspunsalted butter, softened
- 2 tbspsour cream
- 3 tbspsugar
- 1 largeegg
- 1 tspbaking soda
- all-purpose flour, as needed to make a soft dough, about 2 cups
Filling
- ½ cupraisins and chopped walnuts combined
INSTRUCTIONS
- 1
Preheat the oven to 350 F
- 2
In a mixing bowl, cream the softened butter with the sugar
- 3
Add the sour cream and egg, then mix until smooth
- 4
Stir in the baking soda
- 5
Add the raisins and chopped walnuts
- 6
Add flour gradually, mixing until you have a soft dough that holds together but is not stiff
- 7
Divide the dough and roll it into small logs
- 8
Place the logs on a baking sheet
- 9
Bake until the logs are set and lightly browned, about 20-25 minutes
- 10
Remove from the oven and slice into small rusks while still warm
- 11
Return the sliced pieces to the oven and bake at a low temperature, about 275-300 F, until dry and crisp
- 12
Cool completely before storing
NOTES
The original handwritten recipe from my old recipe book does not specify the amount of flour, so add it gradually until the dough is soft and workable. The original instruction says to bake the logs until slightly browned, then slice and dry them in the oven.