Rugelach dough

Place the flour, salt and sugar in the bowl of an electric mixer fitted with the dough hook. Add yeast, followed by the eggs, egg yolks, oil, water and vanilla extract. Mix at low speed until dough forms. The dough will be wet. Transfer dough to a large oiled bowl, cover with plastic wrap or a towel and allow to rise for 1 hour 15 minutes.

Filling

Mix the ingredients for filling of choice in a small bowl and set aside.

Assembly

Preheat oven to 350°F and line baking sheets with parchment paper.

Once the dough has risen, punch it down and separate into 6 pieces. Roll out each piece of dough into a thin circle, using a rolling pin, and brush with a thin layer of oil. Cut into 16 equal pieces as though slicing a pizza, forming triangles. Place a spoonful of filling at the wider end of each triangle, rolling from that end toward the pointy tip. Transfer to prepared baking sheets and brush the rugelach with the beaten egg whites.

Bake for approximately 15 to 20 minutes until golden. Remove from oven and allow to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely. Store in an airtight container for up to one week at room temperature or freeze for up to two months.

Source: And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.