| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 1/4 |
lb |
Cream cheese |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Flour |
| 2 |
tb |
Sugar |
| 1 |
ts |
Cocoa |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Nuts; chopped |
INSTRUCTIONS
DOUGH
FILLING
Mix, knead, refrigerate overnight. Take out 1/2 hour before using.
Divide dough into three balls. Roll each into circle. Cut into 16 wedges; I
use a pizza cutter. Sprinkle with filling. Roll each up starting from large
end. Bake at 350 for 20 minutes.
Posted to JEWISH-FOOD digest by "dogsmom@cinci.infi.net"
<dogsmom@cinci.infi.net> on Oct 11, 1998, converted by MM_Buster v2.0l.
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