Rugelach #4
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 64 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 | T | Sugar |
| 1/2 | lb | Butter, melted |
| 1/4 | c | Hot water |
| 1 | t | Vanilla |
| 1 | Yeast, we use Fleishman's in | |
| the envelopes | ||
| 2 | Eggs, beaten | |
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Ground walnuts, or very |
| finely chopped | ||
| 2 | T | Cinnamon |
INSTRUCTIONS
From: Ellen@max.tiac.net (Ellen Savyon) Date: Fri, 23 Sep 1994 21:22:00 +0000 Dissolve yeast in water. Sift flour and sugar. Add beaten eggs, melted butter and vanilla. Mix well. Add yeast. Mix well again. Refrigerate overnight. Divide dough into 4 parts. Put 1/4 of the filling onto a board (or whatever you roll stuff out on) and roll dough over it, turning it over every so often, until you have a pie sized circle, coated on both sides by the filling. Cut the circle into 16 wedges. Roll up each wedge, starting at the outside (perimeter) edge. Place on cookie sheets with the point of each roll on the bottom (underneath the roll). Bake at 325 for about 19 minutes. Remove immediately and cool on a rack. Makes 64. Freezes well. REC.FOOD.RECIPES ARCHIVES /COOKIES REFRIGERATE DOUGH OVERNIGHT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 42
Total Fat: 4.9g
Cholesterol: 13.4mg
Sodium: 2.9mg
Potassium: 22.6mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 5.2g
Protein: 1.3g