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2 cups margarine, softened
Cream margarine. Add dessert topping and flour. Mix until dough is formed.
Cover and refrigerate for 4 hours or overnight.
Divide dough into six portions. Roll out into 8" to 9" circle. Spread desired fillings. Cut into 12 to 18 wedges and roll up.
Bake at 350° 25 to 30 minutes until lightly browned.
Poster's Notes:
Posted by Linda Licker
Nutritional Info Per Serving: N/A
1 10-ounce container non-dairy dessert topping
5-1/2 to 6-1/2 cups flour
There is a wonderful pareve rugelach recipe in Spice and Spirit that uses Rich's Whip. It is easy and a really easy dough to work with.