Return to Main Recipes Page/Return to Home Page
1 oz. (30g) fresh yeast or 1 package instant dried yeast (I used 2 tbsp. dry yeast)
Dissolve yeast and 2 tbsp. sugar in warm water. Set aside.
Mix flour, margarine, and salt with a fork until crumbly. Add beaten egg yolks and yeast mixture to dough. Mix well.
Divide dough into fourths. Roll each fourth into a circle about 8" to 12" (20 to 30cm) in diameter.
Beat egg whites with 1/2 cup sugar and cinnamon. Spread some of this meringue onto each circle, almost up to the perimeter. Sprinkle with nuts. Cut each circle into 12 wedges. Roll each up from widest part to narrowest.
Bake on cookie sheets at 350°F (175°C) for 8 to 10 minutes.
Poster's Notes:
Here are the changes that I made:
For the filling: I found their meringue filling to be very messy (although when a friend of mine made them they came out just fine), so I made up my own. I melted some margarine and spread it on each of the four circles. On one circle I sprinkled cinnamon, sugar, and some raisins. One the other three circles I sprinkled baking cocoa mixed with sugar and then added some chocolate chips to some of them, chopped nuts to some of them, shredded coconut to some of them.
Posted by Miriam Grossman
Nutritional Info Per Serving: N/A
1/2 cup + 2 tbsp. sugar
1/4 cup warm water
2 cups sifted flour
1 cup margarine, softened
1 tsp. salt
2 eggs, separated
1 tsp. cinnamon
1 cup chopped nuts
I've made it many times. I'm including the entire recipe but I don't use their filling. I did the first time and found it to be a rather messy filling for rugelach. After the recipe I put down the changes that I made. It calls for yeast but I think that it's for the taste. They don't rise, well maybe just a teeny bit.
I mixed 2 tbsp. dried yeast straight into the flour without dissolving it first. I used one egg in the dough and enough water to make half a cup. I added the softened margarine with my hands and mixed it all very well. I used a bit more flour on the table when I rolled out the dough.