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RUGELACH
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.
Dough
5 cups flour
2 sticks margarine
2 oz. fresh yeast
3/4 cup sugar
3 eggs (beaten)
2 cups milk or water
Filling
jam
mixture of 1 cup sugar and 1/3 cup cocoa
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 deg F, 190 deg C)
until golden (25-35 minutes). Makes approximately 40.
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