Ingredients
- 36 by
- 30 rugelach (into)
- 15 pastry ring
- 12 seedless raspberry preserves
- 10 rectangle
- 9 rugelach on (serving plate)
- 9 pastry ring around rugelach spiral
- 9 ring scored on baking shee
- 6 rugelachs to make level so tiers will stand securely
- 6 rugelachs
- 6 rugelach to remain in the oven until it is completely (baked)
- 5 walnut mixture
- 4 balls
- 4 more balls of dough
- 3 pastry ring on separate sheets of foil on the other baking shee with the tip of a skewer
- 2 batches in bowl
- 2 sheets of foil crosswise an a baking shee place one (second)
- 1 ivy (fresh)
- 1 baking sheet with aluminum foil
- 1/2 apricot preserves
- 1/2 flour
- 1/2 butter
- 1/2 enclose filling
- 8 c unsifted all-purpose flour
- 3 1/4 c coarsely walnuts (chopped)
- 3 c walnuts until (finely chopped)
- 1 1/4 c golden raisins
- 8 oz cream cheese
- 1/4 c nuts
- 3 t sugar
- 2 t baking powder
- 2 t cinnamon (ground)
- 1 t raisins to cover
- 9 slices rugelach
- 8 slices more of dough as in step
- 7 slices filled around center
- 5 slices filled of dough
- 2 slices filled
- 1/2 slices dough over covered (lengthwise)
- 1/8 slices from outside edges to flute (lengthwise)
- some remaining walnut mixture around outside of rugelachs
individual plates. Then cut 6-inch rugelach into 10 wedges and remove to plates; cut 9-inch rugelach into 14 wedges and remove. Note: Pastry rings, which look like bottomless tart pans, can be found at gourmet cookware stores. If not available in your area, order by mail from Bridge Kitchenware, 214 E. 52 Street, New York, N.Y. 10022 or call (212) 838-190
1. Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
