Rugelach

Make this traditional Hanukkah treat

By Carrie Floyd

December 8, 2008

I have loved rugelach since my first bite, but it was one of those pastries I could never imagine making. Then a friend’s mother, whom we all called Daba, showed me how easy they are to prepare.

You just whip up the dough in a food processor and chill it, then roll it into dough balls and out into circles. Then you spread the dough circles out, sprinkle them with fillings, cut them into pie-slice triangles, and roll each triangle into a crescent and bake.

Joan Nathan’s recipe combines a flaky crust with a number of delicious fillings: chocolate, apricots and walnuts, and cinnamon and sugar.