Rugelach II

On Fridays, you can smell the distinct aroma of rugelach on every street corner in Israel. People anxious to buy them for the weekend will line up at their neighborhood bakery to get them hot out of the oven. Unfortunately, due to their small size, there never seems to be enough of these delicious pastries to go around.

Info
Cook Time: 2 hours refrigeration, 25–35 minutes baking

Serves: About 40

Dough

 * 5 cups flour


 * 2 sticks margarine


 * 2 oz. fresh yeast


 * 3/4 cup sugar


 * 3 eggs (beaten)


 * 2 cups milk or water

Filling

 * Mixture of 1 cup sugar and 1/3 cup cocoa

Directions
1.Mix yeast with 1 tsp. sugar and 1/2 cup of lukewarm milk (or water), until yeast starts bubbling.

2.Mix in rest of ingredients and knead until dough doesn't stick to pan.

3.Cool in refrigerator for at least 2 hours.

4.Roll dough into a flat sheet.

5.Spread jam on dough and spread Sugar, cocoa mixture on top.

6.Cut into triangles and roll starting from the base of the triangle.

7.On a cookie sheet, bake at medium heat (375 deg F, 190 deg C) until golden (25–35 minutes).

Source

 * Rugelach from CookbookWiki—original source of recipe, licensed under the GNU Free Documentation License