8/10/2019 Rugelach Recipe from Monday Morning Cooking Club

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HELEN SPICER

Born in Narol, Poland, in the 1930s, my childhood was not a good

one. A year aer the war broke out, my family and I were sent to a

labour camp in Siberia for the duration of the war. When we wereliberated and tried to leave Russia, we sat for many weeks at the train

station in diffi cult and miserable conditions, before living in a refugee

camp in Germany for five more diffi cult years.

In 1955, I moved to Australia, via a few years in San Francisco,

where my sisters had already settled. Melbourne became my new home

and I soon met and wed Jerry Spicer. We were blessed with four sons

and our family is now complete with many grandchildren who live all

over the world.In my early years of married life, I admit to having many cooking

disasters but, with perseverance and practice, baking became my specialty.

My mother, a very traditional Jewish cook, provided guidance

with her motto; if you cant find the right ingredients it isnt worth

making. Baking always reminds me of my mother as she also enjoyed

it, especially traditional Jewish and European cakes and biscuits.

8/10/2019 Rugelach Recipe from Monday Morning Cooking Club

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149Comfort

Start this recipe the day before serving.Place the flours in a large bowl and add the egg yolks, sugar, sour cream,

butter and vanilla. Mix by hand until a so dough forms. You can also

make it in the food processor. Shape the dough into a log, cover with

plastic wrap and refrigerate overnight.

Preheat the oven to 180C (350F/Gas 4). Line a baking tray.

Cut the dough into six pieces. Roll the first piece into a rectangle

about 20 x 30 cm (8 x 12 inches). Spread on a light coating of chocolate

hazelnut spread and jam. Sprinkle with some of the walnuts and driedfruit and roll into a firm roll, seam side down. Trim the ends and cut the

roll into 8 even pieces. Brush the top of each piece with the egg white and

then dip the top into the sugar. Place on the prepared tray, sugared side

up. Repeat with the remaining pieces of dough. Bake for 30 minutes, or

until golden.

Makes approximately 48 rogala

225 (8 /1 ) (-)

225 (8 /1 ) -

3

115 (4 / )

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150 (5 )

100 (3 ) ,

1

FILLING

175 ( )

175 ( )

60 ( )

80 ( )

1 ,

110 ( )

e first time I made rogala was by default. I planned on making a strudel but didnt have any apples, so I used only

cinnamon and sultanas and made small rolls. Not satisfied with the result, I added jam and nuts and my rogala were

created. My sons have grown up with the smells of my cooking, but my rogala is always the family favourite.

Rogala

HELEN SPICER