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Recipe by Nitra Ladies Auxiliary

Vanilla Rugelach

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Vanilla Rugelach
Parve Parve
Medium Medium
20 Servings
Allergens

Contains

- Gluten - Egg - Wheat
1 Hour, 40 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Dough

  • 8 cups Mishpacha Flour

  • 1 pound margarine

  • 2 ounces yeast

  • 1/4 cup warm water

  • 3/4 cup sugar

  • 1 teaspoon salt

  • 1 egg + 1 egg yolk

  • 1 and 1/2 cups seltzer

Filling

Directions

Prepare the Dough

1.

Combine flour and margarine until crumbly.

2.

Dissolve yeast in warm water. Add remaining ingredients and knead to a smooth dough. Leave to rise until doubled in size.

Assembly

1.

Take challah and divide dough in four parts. Roll each part to a large circle. Spread oil onto dough.

2.

Combine sugars for filling.

3.

With sifter, sift filling liberally onto dough. Cut into 24 wedges and roll up tightly.

4.

Bake at 350 degrees Fahrenheit for 18 minutes or until done. Do not overbake!

Credits

Photography by Periphotography.com

Recipe tags

baking classic Jewish foods delicious dessert non-dairy desserts pareve parve pastries rogelach rugelach traditional vanilla
Vanilla Rugelach

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