Archive for June 27th, 2010
I would like to share with you a variation for the Jewish pastry, Rugelah. These small cookies are made from cookie dough, filled with a fruity jam spiced with cinnamon and raisins before they are rolled up in jellyroll style and individually sliced.
Regardless of ethnic background or season, Rugelah are a great choice for any occasion. They are light and not rich, so they make the perfect after-dinner treat. Also, they are a festive addition to the holiday dessert table for those who prefer a less decadent option. They are so good, you might like to eat them all yourself, like Chef Joe would do! But please exercise restraint because everyone will love them.
Here is a recipe from a close friend’s grandmom so you know you can’t go wrong with that. Also, I make them all the time. They’ve got a proven track record and are always a big hit! [ Read the full article ] »