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Parve
Medium
48 Servings
Allergens 
2 Hours, 30 Minutes
Diets
These rugelach will puff up even without yeast, and they are hassle-free to prepare and bake.
3 and 1/2 cups flour
2 egg yolks
1/2 cup sugar
1/2 teaspoon Haddar Baking Powder
3 sticks margarine
3/4 cup water
1/2 – 3/4 cup Tuscanini Apricot Fruit Spread or other apricot jam, room temperature for easy spreading
1 package ground nuts
1 and 1/2 cups sugar
In a large bowl, mix all dough ingredients well.
Refrigerate dough for a minimum of one hour.
Preheat oven to 350 degrees Fahrenheit.
Divide dough into four equal parts. Place three parts of the dough back in the refrigerator. Roll out the fourth part into a 10-inch diameter circle, adding flour, if necessary. Spread one fourth of the jam over the dough.
Mix nuts and sugar and sprinkle one-fourth of the mixture over the dough.
Cut circle into pizza-like slices. Roll up slices from outer edge inward, to form rugelach.
Place apart on lined cookie sheets. Brush with beaten egg. Repeat with remaining dough.
Bake for 25 minutes or until golden and puffed.
Photography and Styling by Naomi Wolf
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