Rugalah/elaine

Filling: 1 c Walnut; finely ground

1 c Raisins; or currents

1/2 c Sugar

1 tb Cinnamon

Cookie dough: 3 1/2 c Flour

1 c Sugar

2/3 c Unsalted butter; melted; +

1/3 c Unsalted butter; melted

For brushing dough 3 lg Eggs

2 tb Honey

2 ts Baking powder

1/4 ts Salt

1/2 c Butter; melted

FILLING: Combine walnuts, raisins , sugar and cinnamon in small bowl and blend well. Set aside. This is very forgiving. You can use jelly and different nut and flavor combinations. What ever tastes right to you and makes a nice thick filling. DOUGH: 1. Combine the flour with sugar and sift in large bowl. Add the butter, eggs, honey, baking powder and mix. You want a dough that mixes easily, not to stiff. You might need to add more flour to make it pliable enough. 2. Divide dough into thirds, Flatten into thin discs between sheets of

waxed paper. Refrigerate at least 2 hours. THIS IS AN IMPORTANT STEP. The dough MUST rest and it must be COLD to work and handle properly. 3. Preheat your oven to 350; prepare your first cookie sheet by greasing

and then flouring it and be sure to shake off the excess flour. 4. Remove one batch of dough from refrigerator. Roll it out into 12"

circle rush generously with melted butter. 5. Sprinkle with 1/3 of the filling; pat mixture into dough. Drizzle a

little more butter over top. 6. Cut into 16 wedges using pizza cutter or very sharp knife. Roll each

triangle up from outside LARGER edge to the TINY point; curve slightly. 7. Arrange on prepared baking sheet point side down. Bake until golden,

about 15 to 18 minutes, watching carefully to prevent burning. Repeat with remaining dough. NOTE: This is not an easy dough to work with. You need to have everything COLD. If you have a pastry marble this is the time to use it. I usually roll the dough right on my Formica counter. SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
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