Meringue Rugelach — Jewish Food Society
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Ingredients
- ¼ cup warm water
- 2 teaspoons white sugar
- 1 scant tablespoon active dry yeast
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, cold, cut into 1" cubes
- 2 egg yolks (reserve the whites for the filling)
- ¼ to ⅓ cup finely chopped walnuts, toasted
- 1 teaspoon ground cinnamon
- 2 egg whites
- ½ cup granulated sugar
- 1 cup powdered sugar, sifted into a shallow bowl or plate
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