Phyllis Zerg’s Rugelach
1 envelope dry yeast 1/4 cup warm water 2 tablespoons sugar 2 cups flour 1 cup butter 1 teaspoon salt 2 eggs, separated Cinnamon and sugar mixture (for sprinkling on the dough)Stir together the yeast, warm water and sugar and set aside to rise. Either by hand with a pastry blender (or the tips of your fingers) or in a food processor, blend together the flour, salt and butter. Add egg yolks and the yeast mixture to the dry mixture and blend well, forming gently into a soft dough.
Divide the dough into four pieces.
Beat egg whites until they are white and foamy, but not stiff. Set aside.
Meanwhile, on a lightly floured board, gently roll out each ball of dough into a circle, as if for a pie crust.
Spread the beaten egg whites on the rolled-out dough circle, reserving enough to spread on the other three remaining dough discs.
Sprinkle cinnamon and sugar over the egg whites.
Cut the dough into pie-shaped wedges, first in half, then in quarters, then in thirds. Roll up each triangle like butter horns. Repeat with the remaing balls of dough.
Place on cookie sheet, and if you want, brush the tops lightly with the beaten egg whites (to make for nice browning). Bake at 350 degrees for 15 to 20 minutes.
Optional: Make fillings from pureed fruit, such as apricots or prunes, as well as nuts and chocolate chips.
Sprinkle with powdered sugar, if desired.
