Parve rugelach

Yield: 1 Servings

Measure Ingredient
½ cup Margarine; softened
¼ cup Sugar
¼ cup Brown sugar; packed
2 larges Eggs
¼ cup Orange juice
2 teaspoons Baking powder
1 teaspoon Vanila extract
⅛ teaspoon Salt
2¾ cup Flour
1 cup Raisins
1½ cup Water; boiling
½ cup Nuts; toasted, (pistachios, walnuts, almonds, etc.)
1 tablespoon Honey
1 tablespoon Orange juice
⅛ teaspoon Ground cloves
1 teaspoon Ground cinnamon


In a large mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugars, beating until light. Beat in eggs one at a time until well combined. Slowly add orange juice, baking powder, vanilla and salt. (Mixture may appear curdled.) Beat in as much lour as you can with the mixer. Stir in the remaining flour by hand. Cover and chill dough for at least 2 hours so that it is easy to handle.

Divide dough into about 5 - 6 portions. Working with one at a time and leaving the remainder in the refrigerator. On lightly floured surface, roll one portion of the dough into a circle about 1/8th" thick. Spread about 2 Tbsp. Of filling on the circle of dough and cut the circle into 10 or 12 equal wedges. Starting from the wide end of each wedge, roll up towards the point. Place, point up on an ungreased baking sheet and bake at 350 degrees for

12 garlic cloves; cru---

15 minutes.

FILLING: Pour boiling water over raisins and soak for 15 minutes. Dran and discard liquid. Put all ingredients in the bowl of a food processor and process until coarsely chopped. (Source: Better Homes and Gardens, March 1997) Posted to JEWISH-FOOD digest Volume 98 #012 by BUBBEG <BUBBEG@...> on Jan 7, 1998

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