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rugelach.03
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1995-09-27
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Newsgroups: rec.food.recipes
From: Ellen@max.tiac.net (Ellen Savyon)
Subject: Rugelah
References: <09221994194808um@alexr.demon.co.uk>
Date: Fri, 23 Sep 1994 21:22:00 +0000
Message-ID: <09231994212227um@alexr.demon.co.uk>
Dough:
3 cups flour
2 Tbs. sugar
1/2 lb. butter, melted
1/4 cup hot water
1 tsp. vanilla
1 pkg. yeast (we use Fleishman's in the envelopes)
2 eggs, beaten
Filling:
1 1/2 cups sugar
1 1/2 cups ground walnuts (or VERY finely chopped)
2 Tbs. cinnamon
Dissolve yeast in water. Sift flour and sugar. Add beaten eggs,
melted butter, and vanilla. Mix well. add yeast. Mix well again.
Refridgerate 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.
Ellen Savyon
Ellen@max.tiac.net