Aunt Sally’s Rugalach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Butter |
| 1/4 | lb | Cream cheese |
| 1/4 | c | Sugar |
| 1 | t | Baking powder |
| 1 | t | Vanilla |
| 1 1/4 | c | Flour |
| 2 | T | Sugar |
| 1 | t | Cocoa |
| 1 | t | Cinnamon |
| 1/2 | c | Nuts, chopped |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2468
Calories From Fat: 1484
Total Fat: 170.8g
Cholesterol: 368.6mg
Sodium: 870.1mg
Potassium: 656mg
Carbohydrates: 212.1g
Fiber: 10.1g
Sugar: 81.3g
Protein: 33.2g