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Name: Classic Rugelach
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 pk Dry yeast; 1/4 c Lukewarm water; 1 c Margarine; 2 Eggs; 3 c Flour; 3 tb Sugar; 1 c Apricot jam; 3/4 c Cinnamon; mixed with; 3/4 c Sugar

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INGREDIENTS

DOUGH
1 pk Dry yeast
1/4 c Lukewarm water
1 c Margarine
2 Eggs
3 c Flour
3 tb Sugar
FILLING
1 c Apricot jam
3/4 c Cinnamon; mixed with
3/4 c Sugar

Servings

INSTRUCTIONS

Heres a pareve Rugelach recipe from "Spice and Spirit" In a small bowl dissolve yeast in warm water, let stand until bubbly. In a 1 1/2 quart sauce pan, melt margarine. In a separate bowl, beat eggs. Stir in flour and sugar. Add melted margarine and yeast and mix until dough is formed. Cover vowl and refrigerate overnight. Remove dough from refrigerator and divide into four equal parts. Roll each part out into a circle, spread with filling and cut into triangles, like cutting a pizza. Roll each triangle from the wide part in. Preheat oven to 350F. Bake for 15 minutes until lightly browned. Ive made these and they come out yummy. I like a chocolate filling even better. ( I just mix cocoa generously with sugar and sprinkle it over the dough). Posted to JEWISH-FOOD digest by Linda Shapiro on Dec 01, 1998,

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Classic Rugelach

DOUGH
1 pk Dry yeast
1/4 c Lukewarm water
1 c Margarine
2 Eggs
3 c Flour
3 tb Sugar
 FILLING
1 c Apricot jam
3/4 c Cinnamon; mixed with
3/4 c Sugar

Heres a pareve Rugelach recipe from "Spice and Spirit"    In a small bowl dissolve yeast in warm water, let stand until bubbly.    In a 1 1/2 quart sauce pan, melt margarine. In a separate bowl, beat eggs.  Stir in flour and sugar. Add melted margarine and yeast and mix until dough  is formed. Cover vowl and refrigerate overnight.    Remove dough from refrigerator and divide into four equal parts. Roll each  part out into a circle, spread with filling and cut into triangles, like  cutting a pizza. Roll each triangle from the wide part in.    Preheat oven to 350F. Bake for 15 minutes until lightly browned.    Ive made these and they come out yummy. I like a chocolate filling even  better. ( I just mix cocoa generously with sugar and sprinkle it over the  dough).    Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Dec 01,  1998,

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Nutrition

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Serving Size: 1 Serving (2251g)
Recipe Makes: 1 Servings

Calories: 8305
Calories from Fat: 3748 (45%)

Amt Per Serving		% DV

	Total Fat 416.5g	555 %
	Saturated Fat 84.3g	422 %
	Monounsaturated Fat 193.8g
	Polyunsanturated Fat 117.6g
Cholesterol 2115mg		651 %
Sodium 5028.5mg		173 %
Potassium 1556.5mg		41 %
Total Carbohydrate 1059.7g		312 %
	Dietary Fiber 14.3g	57 %
	Sugars, other 1045.4g
Protein 114.4g		163 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8305

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