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Name: Rugalah
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1 c Walnut, finely ground; 1/2 c Sugar; 1/4 ts Salt; 1/2 c Butter melted; 2/3 c Butter, unsalted; 3 lg Eggs; 1 tb Cinnamon; 3 1/2 c Flour; 1 c Sugar; 1 c Raisins, or currents; 2 tb Honey; 2 ts Baking Powder

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INGREDIENTS

1 c Walnut, finely ground
1/2 c Sugar
1/4 ts Salt
1/2 c Butter ; melted
2/3 c Butter, unsalted
3 lg Eggs
1 tb Cinnamon
COOKIE DOUGH
3 1/2 c Flour
1 c Sugar
1 c Raisins, or currents
2 tb Honey
2 ts Baking Powder
FILLING

Servings

INSTRUCTIONS

The recipe I use that I got from Bon Appetit For Filling Combine walnuts, raisins or currents, sugar and cinnamon in small bowl and blend well. Set aside. For Dough Combine 3 1/2 cups flour with sugar, butter, eggs, honey, baking powder and sift in large bowl, adding more flour as necessary to make pliable dough. Divide dough into thirds, Flatten into thin discs between sheets of waxed paper. Refrigerate at least 2 hours. Preheat oven to 350 Grease and flour baking sheet, shaking off excess flour Remove one batch of dough from refrigerator Roll out into 12 inch circle rush generously with melted butter (1/3 if you want to stick to the 1 stick of melted butter called for) Sprinkle with 1/3 cinnamon mixture pat mixture into dough Drizzle a little more butter over top. Cut into 16 wedges using pizza cutter or very sharp knife. Roll each triangle up from outside edge to point. Arrange on prepared baking sheet point side down. Bake until golden, about 15 - 18 minutes, Watching carefully to prevent burning. Repeat with remaining dough. Store Rugulah in airtight container HINT: - use a slab of marble; I dont have one, so work directly on my kitchen counter... Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry Date: Sat, 07 Dec 1996 09:39:00 -0800

NOTES

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Rugalah

1 c Walnut, finely ground
1/2 c Sugar
1/4 ts Salt
1/2 c Butter melted
2/3 c Butter, unsalted
3 lg Eggs
1 tb Cinnamon
 COOKIE DOUGH
3 1/2 c Flour
1 c Sugar
1 c Raisins, or currents
2 tb Honey
2 ts Baking Powder
 FILLING

The recipe I use that I got from Bon Appetit For Filling Combine walnuts,  raisins or currents, sugar and cinnamon in small bowl and blend well. Set  aside.    For Dough Combine 3 1/2 cups flour with sugar, butter, eggs, honey, baking  powder and sift in large bowl, adding more flour as necessary to make  pliable dough. Divide dough into thirds, Flatten into thin discs between  sheets of waxed paper. Refrigerate at least 2 hours.    Preheat oven to 350 Grease and flour baking sheet, shaking off excess flour  Remove one batch of dough from refrigerator Roll out into 12 inch circle  rush generously with melted butter (1/3 if you want to stick to the 1 stick  of melted butter called for) Sprinkle with 1/3 cinnamon mixture pat mixture  into dough Drizzle a little more butter over top. Cut into 16 wedges using  pizza cutter or very sharp knife. Roll each triangle up from outside edge  to point. Arrange on prepared baking sheet point side down. Bake until  golden, about 15 - 18 minutes, Watching carefully to prevent burning.  Repeat with remaining dough.    Store Rugulah in airtight container HINT: - use a slab of marble; I dont  have one, so work directly on my kitchen counter...  Posted to JEWISH-FOOD digest V96 #097    From: Nancy Berry <nlberry@prodigy.net>    Date: Sat, 07 Dec 1996 09:39:00 -0800

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 36 Servings

Calories: 236
Calories from Fat: 74 (31%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.6g
Cholesterol 104mg		32 %
Sodium 68.3mg		2 %
Potassium 48.5mg		1 %
Total Carbohydrate 37.2g		11 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 36.6g
Protein 4.2g		6 %
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: 236

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