Get the recipe: https://nyti.ms/3lWcxT0
Cookie Week is here! First up: Melissa Clark making her new recipe for Cherry Rugelach With Cardamom Sugar. They have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you’re so inclined) you like. Apricot and raspberry jam are the most traditional.
Stay tuned as Cookie Week continues on our channel with videos from Claire Saffitz, Yewande Komolafe, Sohla El-Waylly and more.
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22 Comments
Melissa where is the recipe?
try a pizza cutter to cut the Rugelach easier
Kudos for pronouncing "rugelach" correctly and for a good recipe!
This dough has cream cheeese and butter!
Must make these!!
The crescent shape is classic, but a fair amount of work. Here's a lazy cook's adaptation. Make, divide and chill the dough as instructed, but instead of circles make rectangles when you roll out the dough. Spread the filling over the rectangle, leaving a small border, then roll up the whole sheet of dough like a rug. Cut into the log at 2 inch (More or less) intervals leaving the individual pieces still attached at the bottom, keeping the log shape. Then chill each log (you could even freeze it. I usually freeze 2 and bake 2 right away. ) When you're ready to bake them you can cut the log of dough completely through and arrange the sections on your cookie sheet as shown. They taste just as good, but they don't look as good. (You'll find that few people object, and those who do, eat them anyway.)
My culinary class will be baking these next class, the chef gave us some that were already made and I DROPPED MINE😭 I just needed the sauce thing to make them for myself☠️
We’re is full recipe? With amounts
My rugelach are messy too and I like that. Her cherry cardamom combination sounds great!
Watching her swish her hair around the kitchen is against health code. I expect better from the Times. She is a pretty woman and a hair band would not detract from her looks.
This was wonderful. Thank you so much! It seems like a really great cookie!
love rugelach. i sell them to neighbors this time of year. i use apricot jam, and currants instead of cherry though. I'll definitely try cherry. looks great.
Omg the part where she said to put in vanilla was the cutest part I'm obsessed she is awesome
Damn those look dangerous
Just made rugelach for the first time tonight. Wish I had watched this video first. Will use some of the techniques the next time. Really appreciated the comment about not perfect circles 😅
I've been making this recipe for quite a while (achieving some ease after i realized it IS a bit more labor intensive but that perfection is not the aim and the dough can't be ruined.) delish! i use diverse fillings – jams with dried fruit, nuts, chocolate, nutella – you name it. chocolate is the favorite but be sure to sweeten enough if you're using both cocoa powder and semi sweet choc chips (otherwise too tangy and bitterish which some – but not – all cookie eaters love.)
Weird
nice!
I've not eaten this. But surely it's so yummy.
What an angel
What a delicious-looking take on this Kosher classic! 🤗
Awesome recipe. How far in advance can I make and freeze them for the holidays. Thank you for sharing.