- 1 package dry yeast
- 1/4 cup lukewarm water
- 1 cup margarine
- 2 eggs
- 3 cups flour
- 3 Tbsps. sugar
- 3 tbs cocoa powder mixed with 3 tbs sugar
- 3 tbs cinnamon mixed with 3 tbs sugar
- raspberry jam
- optional: 1 egg to coat rugelach before baking
- In a small bowl dissolve yeast in warm water and let stand until bubbly (5min).
- In a saucepan, melt margarine. (This can also be done in a microwave).
- In a separate bowl, beat eggs.
- Stir in flour and sugar.
- Add melted margarine and yeast and mix until dough is formed.
- Cover bowl and refrigerate overnight.
- Remove dough from refrigerator and divide into four equal parts.
- Roll it out in a circle.
- Spread a little bit of oil on the dough and then spread the filling of your choice. Filling can be spread to the outside edge but leave the very center bare - otherwise your rugelach won't seal.
- Cut into wedges like a pizza & roll closed from the wider outside edge inward. (I normally cut each pie into 12 wedges).
- Place on a greased cookie sheet (or use parchment paper) with outer corner of rugelach underneath to help prevent opening in the oven.
- Optional: paint with a little beaten egg mixed with about a tablespoon of water.
- Bake 350 for about 15-20 minutes, until lightly browned.
- Get creative! Try mixing raspberry jam with cocoa powder, or a mix a little cocoa powder into the dough. I've also tried sprinkling cinnamon and sugar onto the tops of the rugelach before baking.
By Dinah Berch
Adapted from Chani Wilhelm of Chabad UVM in Burlington, VT
Adapted from Chani Wilhelm of Chabad UVM in Burlington, VT
Congregation Beth Shalom of the Blue Hills https://www.bethshalombluehills.org/
