Rugelach is a tasty treat that you’d find in any deli from coast to coast, alongside a black & white cookie. They incorporate many fillings and this one uses raspberry and almonds. The rugelach recipe uses cream cheese to help bind the dough and it adds a bit of tangy to the rolled out cookies. The dough is rolled out into triangles or strips and the jam with almonds and breadcrumbs are sprinkled onto the dough before rolling it up and baking until delicious and brown.
- Egg-washing pastry will make it bake with a shiny finish
- This flavor of rugelach requires a lot of time to prepare
- If the filling mixture is too runny, fresh bread crumbs can be added to soak up liquid
“Cream cheese in the dough means a tangy flavor, easier rolling, and a sturdy pastry that holds its shape for a bronzed, buttery, flaky cookie.”
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