Rugelach
Over a year ago
2,793 views
Ingredients
- 2 Sticks Margarine
- 5 Cups Flour
- 2 oz. Fresh Yeast
- ¾ cup Sugar
- 3 Beaten Eggs
- 2 Cups Milk or Water
- Jam or Chocolate Spread
- 1 Cup Sugar
- 1/3 Cup Cocoa
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
The taste of Israel again, for me! On Fridays in israel, you can smell the distinct aroma of Rugelach on ever street corner...delicious, hot out of the oven....
Method
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1
1) Mix the yeast with 1 teaspoon of sugar and 1/2 cup of lukewarm milk (or water), until the yeast starts to bubble. Mix in the remaining ingredients and knead the dough until it no longer sticks to the pan. Take out and cool in the fridge for AT LEAST 2 HOURS
2) Roll the dough into a flat sheet. Spread the jam onto the dough. Mix the sugar and the cocoa together, and spread this on top. Cut into individual triangles, and then individually roll each rugelach from the base of the triangle
3) Place your rugelach onto a baking tray and bake at medium heat (375F / 190C) until golden brown - cook for approximately 25-35 minutes
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