Rugelach

I was 20 when I had my first taste of rugelach. I remember being on the streets of New York City and I bought a bunch of these big fat biscuits from a local farmers’ market and my eyes went wide open as I bit into one.

At that time, I could barely pronounce the name of this Jewish delight – ruh-ger-lark. But I remember the beautiful flakey pastry with the sticky fruity filling inside it. And I had loved it.

To the best of my memory, I haven’t seen rugelach being sold in Singapore. Well, maybe I did. But it was so rare, I cannot remember it.

Making rugelach was always on my To Bake list. It’s been shelved for the longest time.. 17 years, to be exact.. and this week, I’ve finally set myself up to making some. I had thought it would be a lot of work, but it turned out to be very easy and I didn’t even have to go out to the store to get any special ingredients. I had everything I needed to make them at home.

My initial attempt wasn’t great because the rugelachs didn’t turn out to be sweet enough. So being generous with the sugar is important. The filling can be fruit preserves, chocolate or even nutella. Kids will love to make these!

Finally, a plate of home made rugelach.. just for me. =)


 

CLICK HERE for more photos and tips, and for a step by step tutorial + recipe on how to make these traditional Jewish delights.
 

 

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