A old Jewish recipe for Rugelach

5 cups flour
2 sticks margarine
60g fresh yeast
3/4 cup sugar
3 eggs (beaten)
2 cups milk or water

mixture of 1 cup sugar and 1/3 cup cocoa

How to
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 (190C) until golden (25-35 minutes).

This article uses material from the Rugelach I article on the Healthy Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share

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