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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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Edit 22.12.2011: Rugelach are a traditional Jewish cookie, eaten for special holidays or any other occasion. The dough is soft and tender, with just a slight zip from the cream cheese and zest, which is the perfect complement to their sweet centers. You can make them with traditional fillings like prunes or poppy seeds, but I like mine packed with bright preserves, chopped-up nuts and even shaved chocolate.


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