Rogelach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast or 1oz fresh yeast |
| ½ | cup | Warm water |
| 1 | cup | Margarine |
| 5 | tablespoons | Sugar |
| 3 | cups | Flour |
| ½ | teaspoon | Salt |
| 4 | Egg yolks | |
| 1½ | teaspoon | Vanilla extract |
| Oil for brushing dough | ||
| About equal quantities of cocoa and sugar plus a little bit of cinnamon | ||
| 1 | Egg, beaten | |
Directions
DOUGH
FILLING
GLAZE
(based on "Classic Kosher Cooking" by Sara Finkel) To make dough: Mix yeast and water and set aside. Mix together margarine,sugar and flour. Add remaining ingredients including yeast mixture. Put dough in plastic bag and refrigerate for at least 2 hours.
Divide dough into 5-7 balls. Roll each ball into 7" circle. Brush with oil, (not too sparingly). Combine filling ingredients and sprinkle generously on top of circles in ring shape ie leaving hole in middle. Cut each circle into 8 pie shape wedges. Roll up each wedge, starting from wide end. Place on greased baking sheet or silicon paper on sheet, curving ends in slightly to make crescent. Brush with beaten egg. Bake in 350 oven for about 35 minutes until risen and more than golden brown.
Posted to JEWISH-FOOD digest V97 #052 by Harvey Belovski <harvey@...> on Feb 16, 1997.