The traditional Jewish treat, crescents with flaky pastry and rich filling, grows in popularity They might just be the perfect cookie: part flaky pastry, part gooey filling, all rolled up in a ...

A hearty crescent-shaped cookie with a not-to-sweet filling, Grandma’s Rugelach recipe is a seasonal treat worth waiting for.

My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...

1 cup (226 grams) unsalted butter very cold and cut into 16 pieces 6 oz (170 grams) cream cheese very cold, cut into 16 pieces Combine the flour, sugar, and salt in the basin of a food processor and ...

Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven’t been able to forget them.... Her ...

Rugelach are one of the standout joys of the cookie world, but daunting even to think about preparing, with rolling out the dough, making and spreading the filling and rolling up all those little ...

My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach. As is ...

If you’re looking to make the perfect rugelach, former Test Kitchen director Donna Deane came up with an excellent recipe several years ago. And we haven’t been able to forget them. The basic recipe ...