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Zoë's Baking Academy Live: Rugelach!
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Welcome to Zoë's Baking Academy Live: Rugelach! I'm so glad you're here. On October 6 at 2 p.m. ET/1 p.m. CT, I'll go live to bake Rugelah from my new book, Zoë Bakes Cookies!
Rugelach are delicious little pastry-like cookies with so much tasty filling inside, it spills out as it bakes and becomes caramelized (personally, my favorite part!). I vividly recall eating them as a child when I would visit lokumy great-aunts in Brighton Beach, Brooklyn.
The cookies originated in Jewish communities in Poland and there are many variations. Using equal parts cream cheese and butter creates a barely sweet dough that yields a soft and tender cookie.
Some people like their rugelach more pastry-like, so they use a puff pastry dough to create a flakier treat, sort of like a mini croissant. Find a link to this recipe below!
Either way you make them, they are a delightful rolled-up treat, filled with fruit preserves like apricot, raspberry, or cherry. They are sometimes paired with chocolate shavings or nuts — any kind will do, but make sure they are toasted for a deeper flavor. You can experiment with any number of savory options, like peso or an olive tapenade (not my great-great-grandmother’s rugelach).
Rugelach are delicious little pastry-like cookies with so much tasty filling inside, it spills out as it bakes and becomes caramelized (personally, my favorite part!). I vividly recall eating them as a child when I would visit lokumy great-aunts in Brighton Beach, Brooklyn.
The cookies originated in Jewish communities in Poland and there are many variations. Using equal parts cream cheese and butter creates a barely sweet dough that yields a soft and tender cookie.
Some people like their rugelach more pastry-like, so they use a puff pastry dough to create a flakier treat, sort of like a mini croissant. Find a link to this recipe below!
Either way you make them, they are a delightful rolled-up treat, filled with fruit preserves like apricot, raspberry, or cherry. They are sometimes paired with chocolate shavings or nuts — any kind will do, but make sure they are toasted for a deeper flavor. You can experiment with any number of savory options, like peso or an olive tapenade (not my great-great-grandmother’s rugelach).
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