Recipe - Rugalah

FILLING
1 cup Walnut, finely ground
1 cup Raisins, or currents
One half cup Sugar
1 tablespoon Cinnamon

COOKIE DOUGH
3 One half cup Flour
1 cup Sugar
2/3 cup Butter, unsalted
3 lg Eggs
2 tablespoon Honey
2 teaspoon Baking powder
One fourth teaspoon Salt
One half 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 One half 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...
Posted to JEWISHFOOD digest V96 #097

From: Nancy Berry nlberry@prodigy.net

Date: Sat, 07 Dec 1996 09:39:00 0800