edge jelly-roll fashion. Place rugelach, 1-inch apart, on prepared
pple juice.
Combine all rugelach ingredients to make a smooth
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Refrigerate the prepared rugelach while you make rugelach with the rest of
alfway through baking.
Cool rugelach on racks.
**Special Tip
ach cookie. Roll the remaining rugelach in the same manner.
rush lightly onto the rugelach. Top each rugelach with flaky sea salt
innamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon
ngreased baking sheets and chill rugelach 20 minutes before baking.
o the center. Place the rugelach on the lined cookie sheets
r small you want the rugelach to be- I go for
Bring the cheese and butter to room temperature.
Mix with sugar and flour.
Form into a ball and wrap in plastic wrap. Refrigerate at least 4 hours before proceeding with recipe.
small bowl; brush the rugelach with the egg wash. Bake
alnut mixture.
Place the rugelach 1 1/2 inches apart
bout 20 minutes or until rugelach is golden. Cool on wire
rowned and puffed.
Remove rugelach immediately from aluminum foil (Very