Tuesday, April 26, 2016

Rugelach


Rugelach cookies
are Jewish in origin
with the root translation
meaning
"little twists".
No matter what the shape
they are tasty cookies.

First a cream cheese dough
is made then
chilled and rolled
into a circle. 
I used my mini food processor
but next time
will use a mixer
or
pull the large one down
from the cupboard.
It got extremely creamy.


Brushed with apricot preserves,
sprinkled with
cinnamon and sugar
then
topped with raisins and walnuts.

Cut into wedges and rolled
they are brushed with milk
and
sprinkled with more 
cinnamon and sugar.

Chilled and baked.
I can't even tell you
how wonderful
the house smells.


Ready for 
a nice cup of tea.
They are
so delicious.

Uh oh!
All the recipes baked through Rose's Heavenly Cakes,
the current list of The Baking Bible
and
the thirteen or however many breads from The Bread Bible,
this has never happened.


I forgot to set the buzzer
for the final ten minutes
of the last tray.
~
by
Rose Levy Beranbaum


5 comments:

  1. Did you like them? You have been a busy cookie maker!

    ReplyDelete
    Replies
    1. Oh yes! They are wonderful cookies.

      Delete
  2. Sorry about your burnt batch, but at least it sounds like you still got to enjoy a tray of wonderful cookies!

    ReplyDelete
  3. I love rugelach! Love that you share your burned ones. We all make that mistake!

    ReplyDelete
  4. They look fabulous! Sorry about the burned ones, but at least you had some yummies!

    ReplyDelete