Rugelach –ii
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | * jewish, Cookies, Desserts | 34 | Servings |
INGREDIENTS
| 1/2 | lb | Margarine |
| 1/2 | lb | Cream cheese, I use |
| Philadelphia light or | ||
| no-fat | ||
| 2 | Egg yolks, I use egg beater | |
| 8 | T | Sugar, or |
| 2 | t | Sweet n low), Sweet n low |
| 2 | t | Vanilla |
| 1/4 | t | Salt, may omit |
| 2 | c | Flour |
| Nov 96 |
INSTRUCTIONS
Recipe by: Sandra Capps WXHA93A Cream first 6 ingredients - add flour. Form into ball. Refrigerate 1 hour Divide into 4 parts. Cut into wedges. Fill & shape. Bake at 350 degrees for 25 -30 min. DO NOT GREASE SHEET. Filling: Polaner sugarless jam - chopped nuts, cinnamon. You can also roll dough on chopped nuts & bake without jam. Posted to FOODWINE Digest From: Mike <cyberh@HIC.NET> Date: Sun, 1 Dec 1996 14:57:03 -0600
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 76.3mg
Potassium: 13.9mg
Carbohydrates: 13.2g
Fiber: <1g
Sugar: 7.3g
Protein: <1g