11/15/2010

Rugelach

I saw a recipe for Rugelach on Bakers Banter yesterday.  I had never heard of Rugelach, but it is a traditional Jewish baked good:


It is made with a yeast dough that has sour cream in it.  You can get the recipe HERE, but what I want to know is why I never though to make cinnamon rolls this way?  The best part of the cinnamon roll is the center, and this about triples the surface area of that 'center'.

I am pretty sure I am going to give this a shot!

5 comments:

  1. staci @ lizard n ladybug11/15/10, 3:13 PM

    those look yummy!! And making cinnamon rolls that way makes perfect sense!!

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  2. Lorie11/15/10, 3:19 PM

    Doesn't that seem perfect! I am dreaming of some gooey cinnamon rolls with lots of walnuts right now!

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  3. janadec911/15/10, 3:24 PM

    and I wonder how they would turn out if you used pre-made crescent roll dough...probably not as good, but maybe worth it for the time???

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  4. Amie11/15/10, 5:33 PM

    I've had authentic rugelach before and it was yummy! These look great!

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  5. malia11/15/10, 9:21 PM

    Yum! I make the lazy girl's version with a tube of crescent rolls and some cinnamon and sugar OR chocolate chips...!

    malia
    www.yesterdayontuesday.com

    ReplyDelete

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