Almond rugelach
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Rugelach are usually made with either a chocolate, fruit, or nut filling. But we would never make you choose just one. Instead, we wrapped them all up in one sweet filling, so you’ll never have to pick a favorite. We cook the jam until it’s slightly reduced so it stays in place inside the dough while the cookies bake, and doesn’t end up all over your baking sheet. It’s one of those smart tricks we like to use to make your life easier. A simple egg wash gives these cookies a golden sheen. For…
Have a bake sale or cookie exchange coming up? Before you double your favorite recipe, there are a few things you might want to consider — like the size of your mixer and keeping the extra dough chilled between batches. Let’s get you set up for cookie success. You don’t want to get halfway through a recipe and then realize your dough is about to overflow in the bowl. Not only is that annoying, but it can lead to over-mixing as you struggle to work in all the ingredients.
Rolled up in cinnamon-laced cream cheese pastry, apricot jam mingles with sweet almond filling to deliver bold flavors and textures in these Apricot-Almond Rugelach. Adapted from Real Simple. Makes 48.
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Tender, flaky cream cheese dough is wrapped around tart cherry jam and roasted almonds for a cookie that's a bit like a delicious rolled up tart.
Rugelach are traditional Jewish Sweets, they are really easy to bake, and you can fill them with almond, cinnamon or chocolate.
