Advertisement
YOU ARE HERE: LAT HomeCollectionsRugelach
IN THE NEWS

Rugelach

FEATURED ARTICLES
FOOD
December 15, 2012
I used dark cherry preserves and chopped green pistachios as the filling to offer a "red/green" look for Christmas colors and have a marriage of the holidays. - Samantha Ferraro (www.littleferrarokitchen.com), Seal Beach PHOTOS: Holiday Cookie Bake-off winning cookies and bakers Cherry pistachio rugelach Total time: 1 hour, plus chilling time for the dough Servings: Makes 32 cookies Note: Adapted from Samantha Ferraro. Dough 8 ounces cream cheese, at room temperature 1/2 pound (2 sticks)
ARTICLES BY DATE
NEWS
December 20, 2012 | By Noelle Carter
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 recipe makes the most wonderfully flaky pastry dough, which you can wrap around your choice of fillings, including chocolate-hazelnut, cherry-almond and apricot. Tempted yet? The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
Advertisement
NEWS
November 27, 2012
Leah Koch of Los Angeles was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sour cherry rugelach: "In 2005, my mother died of ovarian cancer the day after Christmas," she wrote. "We stumbled around in a fog for a few months, but before we knew it, it was the holidays again. This time, it was my father and me trying to fill the shoes my mother had left. While we bake these sour cherry rugelach, I am reminded of how much I miss my mom, but I'm also reminded of my dad's incredible courage and devotion to his kids.
NEWS
December 19, 2012 | By Betty Hallock
In the days leading up to Hanukkah and Christmas, we've featured the recipes of this year's Holiday Cookie Bake-Off winners: cherry-pistachio rugelach, snow cookies, lemony shortbread, rosemary apricot bars, almond sweeties and more. More than 120 entries were submitted in the annual L.A. Times Holiday Cookie Bake-Off this year, and readers cast more than 2,500 votes to determine the top 50 cookies. And in a final taste test, the top 10 winners were chosen and their recipes published in the L.A. Times' Saturday section.
NEWS
December 20, 2012 | By Noelle Carter
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 recipe makes the most wonderfully flaky pastry dough, which you can wrap around your choice of fillings, including chocolate-hazelnut, cherry-almond and apricot. Tempted yet? The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
NEWS
December 19, 2012 | By Betty Hallock
In the days leading up to Hanukkah and Christmas, we've featured the recipes of this year's Holiday Cookie Bake-Off winners: cherry-pistachio rugelach, snow cookies, lemony shortbread, rosemary apricot bars, almond sweeties and more. More than 120 entries were submitted in the annual L.A. Times Holiday Cookie Bake-Off this year, and readers cast more than 2,500 votes to determine the top 50 cookies. And in a final taste test, the top 10 winners were chosen and their recipes published in the L.A. Times' Saturday section.
FOOD
December 15, 2012 | Noelle Carter
Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year. This fall, we asked L.A. Times readers to share their special cookie recipes with us for our third annual Holiday Cookie Bake-Off and then to help us narrow down their favorites to the top 50. We received close to 200 submissions, and more than 2,500 votes were cast.
FOOD
November 29, 1991 | FAYE LEVY, Levy is a cookbook author
Until recently, rugelach (pronounced ROO-gelah) were a well-kept secret of regular shoppers at Jewish bakeries. But now you see rugelach for sale in gourmet food shops, in fancy mail-order catalogues, even at Starbucks. Like strudel, blintzes and cheesecake, rugelach originated in Eastern Europe. Jewish bakeries and delis in many American cities made these delicacies well known in the United States, causing them to become associated with Jewish cooking.
FOOD
December 21, 1989 | BARBARA HANSEN, TIMES STAFF WRITER
"I was 21 before I realized that everyone else didn't have rugelach and brisket for Thanksgiving and Christmas dinner," said cookbook author Linda Merinoff. Rugelach is a nut- and raisin-stuffed pastry shaped like a crescent roll and typically found in Jewish bakeries and delis. Merinoff departs from tradition by spicing the dough liberally and coloring it with molasses. That gained the recipe a place in her book, "Gingerbread" (Simon & Schuster/Fireside: $8.95).
FOOD
December 13, 2006 | Leslie Brenner, Times Staff Writer
FRIDAY is the start of Hanukkah, and anyone who thinks celebrating properly involves getting out a frying pan can think again. Yes, potato latkes are wonderful. And yes, jelly doughnuts, which have become traditional for the holiday too, are superb. But before there were doughnuts or latkes, there was cheesecake. No, we're not going to suggest cheesecake this Hanukkah, though that would be absolutely in line with tradition.
FOOD
December 15, 2012
I used dark cherry preserves and chopped green pistachios as the filling to offer a "red/green" look for Christmas colors and have a marriage of the holidays. - Samantha Ferraro (www.littleferrarokitchen.com), Seal Beach PHOTOS: Holiday Cookie Bake-off winning cookies and bakers Cherry pistachio rugelach Total time: 1 hour, plus chilling time for the dough Servings: Makes 32 cookies Note: Adapted from Samantha Ferraro. Dough 8 ounces cream cheese, at room temperature 1/2 pound (2 sticks)
FOOD
December 15, 2012 | Noelle Carter
Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year. This fall, we asked L.A. Times readers to share their special cookie recipes with us for our third annual Holiday Cookie Bake-Off and then to help us narrow down their favorites to the top 50. We received close to 200 submissions, and more than 2,500 votes were cast.
NEWS
November 27, 2012
Leah Koch of Los Angeles was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sour cherry rugelach: "In 2005, my mother died of ovarian cancer the day after Christmas," she wrote. "We stumbled around in a fog for a few months, but before we knew it, it was the holidays again. This time, it was my father and me trying to fill the shoes my mother had left. While we bake these sour cherry rugelach, I am reminded of how much I miss my mom, but I'm also reminded of my dad's incredible courage and devotion to his kids.
FOOD
December 13, 2006 | Leslie Brenner, Times Staff Writer
FRIDAY is the start of Hanukkah, and anyone who thinks celebrating properly involves getting out a frying pan can think again. Yes, potato latkes are wonderful. And yes, jelly doughnuts, which have become traditional for the holiday too, are superb. But before there were doughnuts or latkes, there was cheesecake. No, we're not going to suggest cheesecake this Hanukkah, though that would be absolutely in line with tradition.
FOOD
November 29, 1991 | FAYE LEVY, Levy is a cookbook author
Until recently, rugelach (pronounced ROO-gelah) were a well-kept secret of regular shoppers at Jewish bakeries. But now you see rugelach for sale in gourmet food shops, in fancy mail-order catalogues, even at Starbucks. Like strudel, blintzes and cheesecake, rugelach originated in Eastern Europe. Jewish bakeries and delis in many American cities made these delicacies well known in the United States, causing them to become associated with Jewish cooking.
FOOD
December 21, 1989 | BARBARA HANSEN, TIMES STAFF WRITER
"I was 21 before I realized that everyone else didn't have rugelach and brisket for Thanksgiving and Christmas dinner," said cookbook author Linda Merinoff. Rugelach is a nut- and raisin-stuffed pastry shaped like a crescent roll and typically found in Jewish bakeries and delis. Merinoff departs from tradition by spicing the dough liberally and coloring it with molasses. That gained the recipe a place in her book, "Gingerbread" (Simon & Schuster/Fireside: $8.95).
FOOD
December 30, 1993 | KATHIE JENKINS
Grandma's Recipe Rugelach P.O. Box 303 Gracie Station New York, N.Y. 10028 (800) 538-5055 MasterCard, Visa One of the things Herb Schon's mother left behind when she passed away 25 years ago was her own mother's secret recipe for rugelach (ROO-gelah), those rolled sour cream and butter cookies normally stuffed with cinnamon, nuts and raisins. Rugelach used to be found only at Jewish delis and bakeries, but now they are sold everywhere, even at Trader Joe's.
Los Angeles Times Articles
|