Preheat oven to at 350 degrees Fahrenheit. Line baking sheets with Gefen Parchment Paper.
Divide dough into six equal parts.
On a lightly floured surface, working with one part at a time, roll dough into 16-inch circles. Smear desired filling on dough.
Using a pizza cutter, cut dough into 16 wedges (or more if you like them smaller) and tightly roll up from the wider end of the triangle till the tip. Place on baking sheet and brush with egg.
Bake for 15 minutes.
Directions
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Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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I have made this recipe quite a few times and each time they are absolutely heavenly.
most recently I didn’t have orange juice on hand so I subbed oat milk: I warmed it up slightly and added the margarine to the milk to soften before adding to the remaining wet ingredients, came out perfect!
is this recopy easy? (ik it says medium but i want to know how much time it takes to make and if its hard to make
Hi Sora,
It takes about an hour but keep in mind it's a VERY big batch yielding about 100 rugelach.
-Chana Tzirel from Kosher.com
this is a real hit combined with the yeast dough recipe from Chaya Ruchie. I’ve tried countless recipes until now and really feel I hit the jackpot!