There’s nothing like biting into a crispy on the outside, soft on the inside rugelach. If you’re unfamiliar, rugelach is a filled pastry in the shape of a crescent that’s fried in oil. It originated ...

My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

The cookie-pastry hybrid known as rugelach has roots in Eastern Europe and esteemed standing amongst New York’s Jewish bakery cases. They are typically made with either crumbly shortcrust dough ...

American rugelach are made with a flaky pastry dough that usually contains cream cheese, either instead of or in addition to butter. The dough is sprinkled with chopped chocolate and nuts or raisins ...

Alvin Lee Smalls' handmade, buttery delicacies have introduced the historically black neighborhood to a Jewish staple. With a JCC down the block and a Chabad on the next street corner over, it’s not ...

Spread a layer of date paste over the dough and sprinkle with chopped walnuts. Optional: Add desiccated coconut and/or ...

There is never a bad time of day for rugelach. Whether you like to indulge in these buttery crescent-shaped cookies with your morning coffee or as a sweet after-dinner treat, it's a perfect pastry for ...

Holiday cookies can be divided into two categories. There are the picture-perfect cookies we see in the glossy magazines, the ones that make us oooh and ahhh over their dazzling designs and festive ...

My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...