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 ...

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 ...

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 ...

Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these crescent-shaped, pastry–cookie hybrids—whether homemade or ...

laborious and tricky process in which sheets of butter are layered into the dough. People love its soft, buttery, and flaky texture. On the other hand, the cookie is our “go-to” sweet-but it can be ...

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 ...

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 ...

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 ...