Küchenlatein

This week's recipe on page 150/151 from Baking: From my home to yours: Rugelach has been chosen by Piggy from Piggy’s Cooking Journal Unfortunately I read about Piggy's choice after our return from Dresden. Otherwise we would have tasted Rugelach at Café Schoschana at the New Synagogue. Jewish life is still young in Germany.

The dough was like taming the beast. It was soft, sticky and not easy to handle. I rolled the dough between two sheets of clingfilm on a chilled 11 " springform bottom. Chilling is the key and with clingfilm and a knife it was easy to form the crescents. The taste was worth all the efforts. I left out the sugar and the cinnamon in the filling, it was just sweet enough. Next time I cut both circles into 12 wedges and there will be a next time.

For the recipe visit Piggy from Piggy’s Cooking Journal and enjoy more Rugelach visiting the blogroll at the Tuesday's With Dorie website.

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