Sarah Kaplan Drus's Rugalach .... edited and updated by the Bard of Bat Yam(#BardofBatYam) , Poet Laureate of Zion and Stephen Darori

Sarah Kaplan Drus was my Bobba . She alwas wore sensible shoes. She was the founder of the Socialist Poalei Zion Movement in Cape Town in 1921 and a founding member of the South African Communist Party. Following the Molotov–Ribbentrop Pact in August 1939, Poalei Zion split from the South African Communist Party and became the Bnoth Zion ( daughters of Zion) which is today the largest Jewish Women's Organisation in South Africa. The primary activity of this organisation remains running free creches and nursery schools for Blacks and Coloureds in and around Cape Town, Soweto and Alexandra, some of which are in the same location as those started by Poalei Zion in the 1920s.Bnoth Zion establish the "socialist" Dror Habonim youth movement in South Africa in 1940 primarily to counter the Jewish Rightwing Betar Youth Movement established in 1931 by my grandfather Hymie Baker.

The Molotov–Ribbentrop Pact, also known as the Nazi–Soviet Pact,[ the German–Soviet Non-aggression Pact or the Nazi German–Soviet Pact of Aggression[(officially: Treaty of Non-aggression between Germany and the Union of Soviet Socialist Republics), was a neutrality pact between Nazi Germany and the Soviet Union signed in Moscow on 23 August 1939 by foreign ministers Joachim von Ribbentrop and Vyacheslav Molotov, respectively.The pact was followed by the German-Soviet Commercial Agreement in February 1940. The Pact resulted in many leading members leaving the Communist Party in Europe and , United States and satelite Parties throughout  countires in the Western World ( especially Jewish members) 

Rugelach (/ˈruːɡələx/; ROO-ge-lahkh; Yiddish: ראָגאַלעך‎ and Hebrew: רוגלך‎), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in diaspora.

Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.

Ingredients

1 cup strawberry jam

1 cup ground almonds

1/4 cup sugar (for topping)

1 cup finely chopped nuts

1/2 cup seedless raisins

1 teaspoon cinnamon

1/2 cup sugar

1/4 cup sugar (for topping)

2 cups all-purpose flour

1/2 lb unsalted butter, softened

8 oz cream cheese, softened


Directions

In a mixing bowl or food processor, cream the butter and cream cheese together.

Beat in the flour, little by little. Knead the dough lightly until all the flour is incorporated.

Refrigerate at least 1 hour. Divide the dough into 3 or 4 portions, depending on the size you want the rugelach to be.

Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.

Preheat oven to 350 degrees.

Roll out one of the portions of dough in a circle about 1/16 inch thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour.

Sprinkle or spread the filling of your choice on each little wedge. Beginning at the wide edge, roll the dough up toward the point.

Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the rest of the dough and filling.

Bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.