Rugalah

* Exported from MasterCook II *

Rugalah

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Jewish Cookies
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
KITCHEN
-----FILLING-----
1 cup Walnut -- finely ground
1 cup Raisins -- or currents
1/2 cup Sugar
1 tablespoon Cinnamon
-----COOKIE DOUGH-----
3 1/2 cups Flour
1 cup Sugar
2/3 cup Butter -- unsalted
3 large Eggs
2 tablespoons Honey
2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Butter -- melted

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 3 1/2 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 (1/3 if you want to stick to
the 1 stick of melted butter called for) Sprinkle with 1/3 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...

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