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Parve
Easy
15 Servings
Allergens 
40 Minutes
Diets
1 pound margarine
4 cups Mishpacha Flour
2/3 cup water
2 tablespoons vinegar
2 egg yolks
10 ounces Tuscanini Apricot Fruit Spread or other apricot jam, blended, for easy spreading
1 cup ground almonds
1 cup wheat germ
1 cup sugar
1 cup brown sugar
4 tablespoons Gefen Vanilla Sugar
2 teaspoons Gefen Cinnamon
Combine all ingredients to form soft dough. Do not overmix. Refrigerate overmight.
Divide dough into seven parts. Taking one part at a time, roll out to a circle 1/4 inch thick
Spread with apricot jam.
Combine ingredients for filling. Divide into seven parts. Sprinkle one part onto rolled out dough.
Cut into eight wedges and cut each wedge into four. Roll each triangle tightly and place onto lined cookie sheet. Repeat with remaining dough.
Bake at 350 degrees Fahrenheit for 12 minutes or until done. Do not overbake.
Photography by Periphotography.com
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