Try this Rugelach (Israel) recipe, or contribute your own.

Still searching for what to cook ?

Name: Rugelach (Israel)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 5 c Flour; Jam; 2 sl Margarine; 1/3 c Cocoa; 3 Eggs beaten; 2 oz Fresh yeast; 1 c Sugar; 3/4 c Sugar; 2 c Milk or water

Find the most delicious recipes here

INGREDIENTS

FILLING
5 c Flour
Jam
2 sl Margarine
1/3 c Cocoa
3 Eggs ; beaten
2 oz Fresh yeast
1 c Sugar
DOUGH
3/4 c Sugar
2 c Milk or water

Servings

INSTRUCTIONS

On Fridays, you can smell the distinct aroma of Rugelach on every street corner in Israel. People anxious to buy them for the weekend will line up at their neighborhood bakery to get them hot out of the oven. Unfortunately, due to their small size, there never seems to be enough of these delicious pastries to go around. Mix yeast with 1 tsp. sugar and 1/2 cup of lukewarm milk (or water), until yeast starts bubbling. Mix in rest of ingredients and knead until dough doesnt stick to pan. Cool in refrigerator for at least 2 hours. Roll dough into a flat sheet. Spread jam on dough and spread sugar, cocoa mixture on top. Cut into triangles and roll starting from the base of the triangle. On a cookie sheet, bake at medium heat (375_ ) until golden (25-35 minutes). Makes approximately 40. source: Israel Forum March 1995 Vivienne - Belgium 100431.3234@compuserve.com

NOTES

Alert editor

Rugelach (Israel)

FILLING
5 c Flour
 Jam
2 sl Margarine
1/3 c Cocoa
3 Eggs beaten
2 oz Fresh yeast
1 c Sugar
 DOUGH
3/4 c Sugar
2 c Milk or water

On Fridays, you can smell the distinct aroma of Rugelach on every street  corner in Israel. People anxious to buy them for the weekend will line up  at their neighborhood bakery to get them hot out of the oven.  Unfortunately, due to their small size, there never seems to be enough of  these delicious pastries to go around.    Mix yeast with 1 tsp. sugar and 1/2 cup of lukewarm milk (or water), until  yeast starts bubbling. Mix in rest of ingredients and knead until dough  doesnt stick to pan. Cool in refrigerator for at least 2 hours.    Roll dough into a flat sheet. Spread jam on dough and spread sugar, cocoa  mixture on top. Cut into triangles and roll starting from the base of the  triangle. On a cookie sheet, bake at medium heat (375_ ) until golden  (25-35 minutes). Makes approximately 40.    source: Israel Forum March 1995    Vivienne - Belgium 100431.3234@compuserve.com

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (69g)
Recipe Makes: 40 Servings

Calories: 252
Calories from Fat: 19 (8%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 79.3mg		24 %
Sodium 31.4mg		1 %
Potassium 61.4mg		2 %
Total Carbohydrate 54.7g		16 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 54g
Protein 4.5g		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.

About Our Nutrition Facts

Calories per serving: 252

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe