Classic Rugelach
| 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.
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Nutrition (calculated from recipe ingredients)
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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