Rugelach (Israel)
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Rugelach (Israel)
  Biscuits    Israeli  
Last updated 6/12/2012 1:20:59 AM. Recipe ID 52972. Report a problem with this recipe.
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      Title: Rugelach (israel)
 Categories: Biscuits
      Yield: 40 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      5 c  Flour
      2 sl Margarine
      2 oz Fresh yeast
    3/4 c  Sugar
      3    Eggs, beaten
      2 c  Milk or water

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
    1/3 c  Cocoa
           Jam
 
  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 doesn't 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.
  




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Recipe ID 52972 (Apr 03, 2005)

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