Ruggalach i
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter, or margarine |
| ⅔ | cup | Sour cream |
| 1 | Egg, - separated | |
| ⅓ | cup | Chopped walnuts |
| ⅔ | cup | Sugar |
| 2 | teaspoons | Cinnamon |
Directions
Recipe by: Sandra Capps WXHA93A Sift flour & blend with softened butter.
Add sour cream & egg yolk. Divide into 4 equal balls & chill at least 3 hours or overnight in refrigerator. For filling mix walnuts, sugar & cinnamon.
Roll dough into 4 circles & cut into 12 wedges each. Roll with ½ tsp. of filling at outer edge of wedge (wide end). Brush with egg white & dip in sugar mixture to coat top.
Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4 dozen.
Formatted for Meal Master (and posted on P*, October, 1995) Elaine Radis, BGMB90B
Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:39:00 -0800