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Rugelach

Chef.Reff's picture
Ingredients
  Flour 3 Cup (48 tbs)
  Milk free margarine 1⁄2 Pound
  Egg yolks 3
  Milk substitute 1 Cup (16 tbs)
  Dry yeast 1 Tablespoon (1 Package)
For topping
  Chopped pecans/Chopped walnuts 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cinnamon 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 325°F.

MAKING
2) In a large bowl, combine the margarine and flour, blend well.
3) In a bowl, mix the milk substitute and egg yolks.
4) Then stir into the flour mixture and blend well.
5) Sprinkle over the yeast over and mix with hands.
6) Divide the dough into 6 pieces, wrap each piece in foil and chill for several hours.
7) On a floured board, roll out each dough into a circle
8) Mix the chopped walnuts or pecans, cinnamon and sugar and sprinkle on both sides of each circle.
9) Slice each dough circle like a pie into 8 wedges, then roll up each wedge from the pointed end.
10) Over a greased cookie sheet place the rolls.
11) Bake in the preheated oven for about 25 minutes or until golden brown and crisp.

SERVING
12) Serve in a nice plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday
Ingredient: 
Pecan
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
12

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