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1
Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
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2
In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
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3
*Only add the last cup of flour if your dough is still sticky.
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4
Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
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5
Remove the dough from the bowl and knead.
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6
Roll out the dough and cut into a rectangle.
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7
Cut large triangles down your dough.
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8
Variation #1: To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
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9
Variation #2: To make the raspberry jam rugalach, spread jam over the dough and then roll up.
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10
Bake both variations for 25-30 minutes.
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11
Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.
