0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Jewish 1 Servings

INGREDIENTS

1 Dry yeast
1/4 c Lukewarm water
1 c Margarine
2 Eggs
3 c Flour
3 T Sugar
1 c Apricot jam
3/4 c Cinnamon, mixed with
3/4 c Sugar

INSTRUCTIONS

Here's a pareve Rugelach recipe from "Spice and Spirit"  In a small
bowl dissolve yeast in warm water, let stand until bubbly.  In a 1 1/2
quart sauce pan, melt margarine. In a separate bowl, beat  eggs. Stir
in flour and sugar. Add melted margarine and yeast and mix  until dough
is formed. Cover vowl and refrigerate overnight.  Remove dough from
refrigerator and divide into four equal parts. Roll  each part out into
a circle, spread with filling and cut into  triangles, like cutting a
pizza. Roll each triangle from the wide  part in.  Preheat oven to
350F. Bake for 15 minutes until lightly browned.  I've made these and
they come out yummy. I like a chocolate filling  even better. ( I just
mix cocoa generously with sugar and sprinkle it  over the dough).
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on  Dec
01, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4833
Calories From Fat: 1736
Total Fat: 196.4g
Cholesterol: 372mg
Sodium: 2414.9mg
Potassium: 1236mg
Carbohydrates: 748.5g
Fiber: 54.4g
Sugar: 329.5g
Protein: 58.8g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?