Rugelach (israel)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Biscuits | 40 | Servings | |
INGREDIENTS
| 5 | c | Flour |
| 2 | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 14mg
Sodium: 8.1mg
Potassium: 71.4mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 8.8g
Protein: 3g