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Name: Rugelach (Ice Cream Dough)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 Egg beaten with:; 1 lb Butter; 1 Jar (10 ounce) apricot; 1 ts Ground cinnamon (up to; 1 ts Ground cinnamon; 4 c Flour, sifted; 10 Dried apricots (up to 12); 1/2 c Granulated sugar mixed with:; 1 c White raisins; 1 ts Water -and-; Following mixed 1/2 and 1/2:; 1 pt Vanilla ice cream (good; 1/4 c Sugar (to taste) (up to 1/2); Additional flour; Confectioners sugar; 1 c Walnuts chopped

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INGREDIENTS

1 Egg beaten with:
1 lb Butter
1 Jar (10 ounce) apricot
1 ts Ground cinnamon (up to
1 ts Ground cinnamon
WASH
DOUGH
4 c Flour, sifted
10 Dried apricots (up to 12)
1/2 c Granulated sugar mixed with:
ROLLING MATERIAL
1 c White raisins
1 ts Water -and-
Following mixed 1/2 and 1/2:
1 pt Vanilla ice cream (good
FILLING
1/4 c Sugar (to taste) (up to 1/2)
Additional flour
Confectioners sugar
1 c Walnuts ; chopped

Servings

INSTRUCTIONS

FROM THE KITCHEN OF BARBARA WASSER Cookie Sheet lined with parchment - OVEN TEMPERATURE 350 F MIXING AND BAKING INSTRUCTIONS: Cut butter into flour until it resembles coarse meal. Add ice cream. Use processor or flat beater in Kitchen Aid. Refrigerate dough for 1 hour before using. Work with a small amount of dough at a time and keep remainder in refrigerator. Roll out like pie dough (round) but thinner about 1/8" thick. Cut into triangles. Sprinkle with cinnamon and sugar mixture. Place small amount of filling at wide end. Roll up. Place on cookie sheet lined with parchment paper, edge under. Paint egg wash on top and bake for 20 minutes or until brown. Sprinkle with confectioners sugar before serving. Posted to JEWISH-FOOD digest V96 #098 From: swass@global2000.net (Barbara & Steve Wasser) Date: Sat, 7 Dec 1996 16:36:43 -0500

NOTES

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Rugelach (Ice Cream Dough)

1 Egg beaten with:
1 lb Butter
1 Jar (10 ounce) apricot
1 ts Ground cinnamon (up to
1 ts Ground cinnamon
 WASH
 DOUGH
4 c Flour, sifted
10 Dried apricots (up to 12)
1/2 c Granulated sugar mixed with:
 ROLLING MATERIAL
1 c White raisins
1 ts Water -and-
 Following mixed 1/2 and 1/2:
1 pt Vanilla ice cream (good
 FILLING
1/4 c Sugar (to taste) (up to 1/2)
 Additional flour
 Confectioners sugar
1 c Walnuts chopped

FROM THE KITCHEN OF BARBARA WASSER    Cookie Sheet lined with parchment - OVEN TEMPERATURE 350 F    MIXING AND BAKING INSTRUCTIONS: Cut butter into flour until it resembles  coarse meal. Add ice cream. Use processor or flat beater in Kitchen Aid.  Refrigerate dough for 1 hour before using. Work with a small amount of  dough at a time and keep remainder in refrigerator. Roll out like pie dough  (round) but thinner about 1/8" thick. Cut into triangles. Sprinkle with  cinnamon and sugar mixture. Place small amount of filling at wide end. Roll  up. Place on cookie sheet lined with parchment paper, edge under. Paint egg  wash on top and bake for 20 minutes or until brown. Sprinkle with  confectioners sugar before serving.    Posted to JEWISH-FOOD digest V96 #098    From: swass@global2000.net (Barbara & Steve Wasser)    Date: Sat, 7 Dec 1996 16:36:43 -0500

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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 100 Servings

Calories: 95
Calories from Fat: 74 (78%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.8g
Cholesterol 19.5mg		6 %
Sodium 52.5mg		2 %
Potassium 23.1mg		1 %
Total Carbohydrate 5.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.8g
Protein 0.8g		1 %
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: 95

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