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I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

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« no more crumby crab cakes | Main | five eggs in a warm pan: where chemistry meets chance »

rugelach: a buttery favorite I can't live without


I recently asked my mother-in-law, Judy, to loan me her 1977 copy of “Craig Claiborne’s Favorites from The New York Times” Volume 3. It’s a tightly-written volume with no pictures but a lot of great stories and recipes. I’ve been reading it on the metro every morning on the way to work. When I spotted Rose Ehrlich’s recipe for Rugelach on page 148, I read every word and then closed the book in satisfaction. I had found the recipe I was going to make this weekend.

Rose, from Roselle, New Jersey, wrote to Craig in response to a recipe for a thin, crisp cookie called “rugelah." She and a host of other readers wanted to set the record straight that whatever that cookie was, it was not to be confused with the buttery, nutty, raisiny pastry called “rugelach.”

She sent along her recipe to Craig, which he reprinted. I have adapted it to reflect more accurate proportions (if you follow the recipe Craig published, you'll wind up with too much filling).


Makes 40

For the cream cheese pastry

½ pound butter
½ pound cream cheese
2 eggs
½ teaspoon salt
3 cups flour

For the rugelach

Cream cheese pastry
¼ pound raisins
4 ounces walnuts
1 cup sugar
1 teaspoon cinnamon
½ cup melted butter

Prepare the dough and let it chill overnight or for at least two hours.

Preheat the oven to 375 degrees.

Chop the raisins and the walnuts and combine in a mixing bowl. Add the sugar and cinnamon and blend well. Set aside.

Divide the dough into 6 equal parts. Roll out one portion at a time into a circle.

Brush each circle as it is rolled with a little butter and sprinkle with part of the walnut mixture. Cut the circles into 8 or more pie-shaped wedges and roll (start rolling from the large side of each wedge toward the tip to enclose the filling).

Arrange them on a buttered baking sheet. Brush the tops with melted butter.

Bake for 22 minutes or until golden brown.




Reader Comments (10)

your title says it all! how could these little buggers not be absolutely delicious? bonus: they're purdy, too. :)

May 12, 2008 | Unregistered CommenterGrace

I have never had rugelach, but I've always wanted to try it. You just never see it around here! But you had me at croissant and chocolate...

May 14, 2008 | Unregistered CommenterAbby

Thanks, Grace! So true about the butter and cream cheese. How can you go wrong? I love your site. Thanks for visiting!

Thanks, Abby! Oh, you must try it one of these days. It's so easy to make. I just looked at your site -- beautiful! Thanks for swinging by.

May 15, 2008 | Unregistered CommenterAngela

Nice blog. I'll be back to check out more!
-Chef Jody Petronella
Knoxville Play With Your Food!

May 20, 2008 | Unregistered CommenterAscension

Thanks for visiting, Jody. I'm glad you like the site!

May 21, 2008 | Unregistered CommenterAngela

I stumbled upon your website because I wa searching
for a Craig Claibourne recipe for croissants.
It was published in the NYT and had been a
favorite of mine for years. But, after multiple m
moves I have lost it. You mention it in this article. Perhaps
you can share it?

Thanks for considering.

February 2, 2010 | Unregistered CommenterLisa

Hi Lisa,

Unfortunately, I don't have that one. Sorry about that; good luck!


February 3, 2010 | Unregistered CommenterAngela

Angela's Food Love Rocks!

We love the design and content of your site - especially the gorgeous images and the veggie recipes! We think more people should be exposed to its awesomeness.

Angela's Food Love is officially invited to be a destination in our new game. We hope you're in!

Congrats on the selection!

The Webteam at Welcome Competitor

December 26, 2010 | Unregistered CommenterWelcome Competitor

Rose Ehrlich is my grandmother! She would have been delighted to know that you loved her recipe.

February 17, 2012 | Unregistered CommenterLisa

Oh my god, Lisa, that's amazing! Thank you for writing to tell me. I'm sure you are very proud. I LOVE her recipe. Here's to Rose!

February 17, 2012 | Registered CommenterAngela

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