Bite-Sized Beauties: Making Dorie Greenspan's Rugelach

Bite-Sized Beauties: Making Dorie Greenspan's Rugelach

Emma Christensen
Dec 15, 2010

Hannukah may be over, but not our craving for rugelach. Apparently, Emily Weinstein of Diner's Journal feels the same.

Now that she's mastered the basics of cooking, Weinstein has set her sights on learning how to bake...with a little help from Dorie Greenspan! Rugelach was in oven last week, and Emily shares some great tips from her baking guru.

Rugelach is one of those cookie recipes that everyone should make at least once. It starts with a soft cream cheese dough that you cut into wedges and roll into crescents. Stuffed inside can be anything from ground nuts to jam to chocolate chips. They're flaky and tender, and absolutely heavenly with a cup of coffee.

Dorie Greenspan had some great advice for Weinstein before she headed into the kitchen. We always hear not to over-process the rugelach dough, but Greenspan specified that we should watch for the dough to start resembling curds. She also advised using a pizza wheel to cut the rolled-out dough into triangles as the dough doesn't snag on it as much.

Weinstein's rugelach turned out beautifully, with the filling seeping out the corners "in rustic smudges." With her success and Greenspan's advice, we're more than ready to whip up a batch ourselves!

Read the Article: Baker's Apprentice: Rugelach by Emily Weinstein

Have you ever made rugelach before?

Related: Cookie Time: 9 Cookies We'd Like to Bake Soon

(Image: Emily Weinstein)

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