INGREDIENTS

INSTRUCTIONS

The recipe I use that I got from Bon Appetit For Filling Combine
walnuts, raisins or currents, sugar and cinnamon in small bowl and
blend well. Set aside.  For Dough Combine 3 1/2 cups flour with sugar,
butter, eggs, honey,  baking powder and sift in large bowl, adding more
flour as necessary  to make pliable dough. Divide dough into thirds,
Flatten into thin  discs between sheets of waxed paper. Refrigerate at
least 2 hours.  Preheat oven to 350 Grease and flour baking sheet,
shaking off excess  flour Remove one batch of dough from refrigerator
Roll out into 12  inch circle rush generously with melted butter (1/3
if you want to  stick to the 1 stick of melted butter called for)
Sprinkle with 1/3  cinnamon mixture pat mixture into dough Drizzle a
little more butter  over top. Cut into 16 wedges using pizza cutter or
very sharp knife.  Roll each triangle up from outside edge to point.
Arrange on prepared  baking sheet point side down. Bake until golden,
about 15 - 18  minutes, Watching carefully to prevent burning. Repeat
with remaining  dough.  Store Rugulah in airtight container HINT: - use
a slab of marble; I  don't have one, so work directly on my kitchen
counter... Posted to  JEWISH-FOOD digest V96 #097  From: Nancy Berry
<nlberry@prodigy.net>  Date: Sat, 07 Dec 1996 09:39:00 -0800

A Message from our Provider:

“There has to be more to life . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 31.3mg
Sodium: 50.4mg
Potassium: 36.6mg
Carbohydrates: 19.3g
Fiber: <1g
Sugar: 9.4g
Protein: 2.3g