The last two bakeries that I worked, always made rugelach around the holidays, but it was not something that was available year round. In order to tell customers what our products tasted like, all the front end employees were required to taste everything. Tough job, right?
People are always amazed when I tell them that, and even more amazed when I tell them how quickly eating pastries can get old. But I never got tired of rugelach. Even though I saw rugelach being made, I never had any hands on experience baking the rugelach at those bakeries.
I left the bakery business when my children were born, because finding a babysitter at four o’clock in the morning was an impossible task. I went to work for my friend, Carol, in her office. She was not only an amazing friend, but also a great boss. My babies came to work with me everyday. If they were fussy we would simply pass them back and forth so that we could both get our work done. An incredibly progressive idea for today, but back then it was downright revolutionary.
Every year, on the Wednesday before Thanksgiving, we baked for both of our family Thanksgivings. We always made the same things: apple pies, chocolate chip cookies and rugelach. She pulled out an old cookbook with a traditional recipe, and we went from there. Over the course of years, it was in Carol’s kitchen where I perfected this rugelach recipe.
We filled ours with prune and apricot filling, and topped them with cinnamon sugar and nuts, but the filling options are really limitless. I make my rugelach gluten free, but you can easily substitute regular all purpose flour. To measure out either type of flour, spoon the flour into the measuring cup and then level it with a knife. Do not scoop it out with the measuring cup. This will prevent you from adding to much flour to the recipe.
A pastry in a cookie shape, that is beautiful and delicious, rugelach will have you coming back again and again. Wrap up a beautiful platter in cellophane for a perfect Hanukkah gift.
For more delicious vegetarian recipe ideas for all your holiday needs, please visit our recipe page.