Recipe - Parve Rugelach

One half cup Margarine; softened
One fourth cup Sugar
One fourth cup Brown sugar; packed
2 lg Eggs
One fourth cup Orange juice
2 teaspoon Baking powder
1 teaspoon Vanila extract
1/8 teaspoon Salt
2 Three fourths cup Flour

FILLING
1 cup Raisins
1 One half cup Water; boiling
One half cup Nuts; toasted, (pistachios,
walnuts, almonds, etc.)
1 tablespoon Honey
1 tablespoon Orange juice
1/8 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 JEWISHFOOD digest Volume 98 #012 by BUBBEG BUBBEG@aol.com on
Jan 7, 1998