Recipe - Rogelach

DOUGH
1 pack Dry yeast or 1oz fresh yeast
One half cup Warm water
1 cup Margarine
5 tablespoon Sugar
3 cup Flour
One half teaspoon Salt
4 Egg yolks
1 One half teaspoon Vanilla extract
Oil for brushing dough

FILLING
About equal quantities of
cocoa and sugar plus a
little bit of cinnamon

GLAZE
1 Egg, beaten

(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 57 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 JEWISHFOOD digest V97 #052 by Harvey Belovski
harvey@belovski.demon.co.uk on Feb 16, 1997.