| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Biscuits |
40 |
Servings |
INGREDIENTS
| 5 |
c |
Flour |
| 2 |
sl |
Margarine |
| 2 |
oz |
Fresh yeast |
| 3/4 |
c |
Sugar |
| 3 |
|
Eggs, beaten |
| 2 |
c |
Milk or water |
| 1 |
c |
Sugar |
| 1/3 |
c |
Cocoa |
|
|
Jam |
INSTRUCTIONS
DOUGH
FILLING
On Fridays, you can smell the distinct aroma of Rugelach on every street
corner in Israel. People anxious to buy them for the weekend will line up
at their neighborhood bakery to get them hot out of the oven.
Unfortunately, due to their small size, there never seems to be enough of
these delicious pastries to go around.
Mix yeast with 1 tsp. sugar and 1/2 cup of lukewarm milk (or water), until
yeast starts bubbling. Mix in rest of ingredients and knead until dough
doesn't stick to pan. Cool in refrigerator for at least 2 hours.
Roll dough into a flat sheet. Spread jam on dough and spread sugar, cocoa
mixture on top. Cut into triangles and roll starting from the base of the
triangle. On a cookie sheet, bake at medium heat (375_ ) until golden
(25-35 minutes). Makes approximately 40.
source: Israel Forum March 1995
Vivienne - Belgium 100431.3234@compuserve.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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