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Recipe by Nitra Ladies Auxiliary

Perfect Miniature Rugelach

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Perfect Miniature Rugelach
Parve Parve
Easy Easy
15 Servings
Allergens

Contains

- Gluten - Tree nuts - Egg - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Dough

  • 1 pound margarine

  • 4 cups Mishpacha Flour

  • 2/3 cup water

  • 2 tablespoons vinegar

Filling

  • 1 cup ground almonds

  • 1 cup wheat germ

  • 1 cup sugar

  • 1 cup brown sugar

Directions

Prepare the Dough

1.

Combine all ingredients to form soft dough. Do not overmix. Refrigerate overmight.

2.

Divide dough into seven parts. Taking one part at a time, roll out to a circle 1/4 inch thick

3.

Spread with apricot jam.

Prepare Filling and Bake

1.

Combine ingredients for filling. Divide into seven parts. Sprinkle one part onto rolled out dough.

2.

Cut into eight wedges and cut each wedge into four. Roll each triangle tightly and place onto lined cookie sheet. Repeat with remaining dough.

3.

Bake at 350 degrees Fahrenheit for 12 minutes or until done. Do not overbake.

Credits

Photography by Periphotography.com

Recipe tags

classic Jewish foods cookies mini mini desserts non-dairy desserts pastries rugelach Shabbos traditional
Perfect Miniature Rugelach

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