Wednesday, November 4, 2009


Because this is one of my favorite cookies (pastry, really), I have a version of it in every book I create. Rugelach are flaky cream cheese pastries filled with cinnamon, sugar, nuts, preserves and sometimes chocolate. Homemade ones are usually crescent-shaped, but it’s easier to shape them into logs. Unlike commercial Rugelach, these are never dry.    Rugelach are pretty time consuming to make, and not for the novice baker. But they are well worth the effort you will put into them!

This recipe is no longer available online, but you can find it in all my books.  Click here to order

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