Rugalah

36 Servings

Ingredients

Quantity Ingredient
1 cup Walnut, finely ground
1 cup Raisins, or currents
½ cup Sugar
1 tablespoon Cinnamon
3½ cup Flour
1 cup Sugar
⅔ cup Butter, unsalted
3 larges Eggs
2 tablespoons Honey
2 teaspoons Baking powder
¼ teaspoon Salt
½ cup Butter, melted

Directions

FILLING

COOKIE DOUGH

The recipe I use that I got from Bon Appetit For Filling Combine walnuts, raisins or currents, sugar and cinnamon in small bowl and blend well. Set aside.

For Dough Combine 3½ cups flour with sugar, butter, eggs, honey, baking powder and sift in large bowl, adding more flour as necessary to make pliable dough. Divide dough into thirds, Flatten into thin discs between sheets of waxed paper. Refrigerate at least 2 hours.

Preheat oven to 350 Grease and flour baking sheet, shaking off excess flour Remove one batch of dough from refrigerator Roll out into 12 inch circle rush generously with melted butter (⅓ if you want to stick to the 1 stick of melted butter called for) Sprinkle with ⅓ cinnamon mixture pat mixture into dough Drizzle a little more butter over top. Cut into 16 wedges using pizza cutter or very sharp knife. Roll each triangle up from outside edge to point. Arrange on prepared baking sheet point side down. Bake until golden, about 15 - 18 minutes, Watching carefully to prevent burning.

Repeat with remaining dough.

Store Rugulah in airtight container HINT: - use a slab of marble; I don't have one, so work directly on my kitchen counter...

Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:39:00 -0800

Related recipes