To make the nut filling, add the milk, butter and sugar to a medium saucepan. Bring the pan to a boil over medium heat and add the ground nuts. Stir the nut mixture constantly and cook until it is ...

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 ...

She shared a rugelach recipe. Rugelach is a traditional Jewish pastry made with a rich, flaky cream cheese-based dough, rolled around sweet fillings like fruit preserves, nuts or chocolate.

Texture has so much to do with the appeal of a cookie – whether you’re going for crispy, chewy or melt-in-your-mouth, The Globe’s food columnist Julie Van Rosendaal will guide you to that ...

bagels or rugelach, can be transformed easily into fun fusion creations. In addition to “base recipes,” as she calls them, Sarna provides instructions on a range of toppings and fillings that ...

Unfortunately, schnecken is harder to find than its more popular sweet sister rugelach (also rolled with similar fillings). But the sweet story behind this underappreciated confection will leave ...

Simmer until slightly thickened and darkened, about 8-10 minutes. Remove from heat and stir in vanilla extract. Serve alongside rugelach.

Claire Saffitz’s rugelach-inspired Yule logs pack the visual ... and chill for at least 1 hour (and up to 2 days). 4. Make the filling: Bring an inch of water to a simmer in a small saucepan ...

From house-made sufganiyot (jelly doughnuts the Jewish way) to your favorite rugelach, cookies ... but the original Sarah Bernhardt recipe. This delicious crunchy almond macaron cookie topped with ...