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Name: Rogelach
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Egg beaten; 3 c Flour; 5 tb Sugar; 4 Egg yolks; 1 c Margarine; 1/2 ts Salt; 1 pk Dry yeast or 1oz fresh yeast; 1 1/2 ts Vanilla extract; Oil for brushing dough; 1/2 c Warm water; About equal quantities of

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INGREDIENTS

1 Egg ; beaten
3 c Flour
DOUGH
5 tb Sugar
FILLING
GLAZE
4 Egg yolks
1 c Margarine
1/2 ts Salt
1 pk Dry yeast or 1oz fresh yeast
1 1/2 ts Vanilla extract
Oil for brushing dough
1/2 c Warm water
About equal quantities of

Servings

INSTRUCTIONS

(based on "Classic Kosher Cooking" by Sara Finkel) To make dough: Mix yeast and water and set aside. Mix together margarine,sugar and flour. Add remaining ingredients including yeast mixture. Put dough in plastic bag and refrigerate for at least 2 hours. Divide dough into 5-7 balls. Roll each ball into 7" circle. Brush with oil, (not too sparingly). Combine filling ingredients and sprinkle generously on top of circles in ring shape ie leaving hole in middle. Cut each circle into 8 pie shape wedges. Roll up each wedge, starting from wide end. Place on greased baking sheet or silicon paper on sheet, curving ends in slightly to make crescent. Brush with beaten egg. Bake in 350 oven for about 35 minutes until risen and more than golden brown. Posted to JEWISH-FOOD digest V97 #052 by Harvey Belovski on Feb 16, 1997.

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Rogelach

1 Egg beaten
3 c Flour
 DOUGH
5 tb Sugar
 FILLING
 GLAZE
4 Egg yolks
1 c Margarine
1/2 ts Salt
1 pk Dry yeast or 1oz fresh yeast
1 1/2 ts Vanilla extract
 Oil for brushing dough
1/2 c Warm water
 About equal quantities of

(based on "Classic Kosher Cooking" by Sara Finkel)    To make dough: Mix yeast and water and set aside. Mix together  margarine,sugar and flour. Add remaining ingredients including yeast  mixture. Put dough in plastic bag and refrigerate for at least 2 hours.  Divide dough into 5-7 balls. Roll each ball into 7" circle. Brush with oil,  (not too sparingly). Combine filling ingredients and sprinkle generously on  top of circles in ring shape ie leaving hole in middle. Cut each circle  into 8 pie shape wedges. Roll up each wedge, starting from wide end. Place  on greased baking sheet or silicon paper on sheet, curving ends in slightly  to make crescent. Brush with beaten egg. Bake in 350 oven for about 35  minutes until risen and more than golden brown.  Posted to JEWISH-FOOD digest V97 #052 by Harvey Belovski  <harvey@belovski.demon.co.uk> on Feb 16, 1997.

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Nutrition

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Serving Size: 1 Serving (1888g)
Recipe Makes: 1 Servings

Calories: 7398
Calories from Fat: 4639 (63%)

Amt Per Serving		% DV

	Total Fat 515.4g	687 %
	Saturated Fat 122.3g	611 %
	Monounsaturated Fat 240.4g
	Polyunsanturated Fat 134.3g
Cholesterol 6924.5mg		2131 %
Sodium 4567.5mg		158 %
Potassium 1273.2mg		34 %
Total Carbohydrate 556.6g		164 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 543.7g
Protein 140.1g		200 %
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: 7398

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