Saturday, December 19, 2009

A nod to my own heritage

Interestingly enough, these Chocolate Rugelach are the most requested baked good in the assortment every year. The recipe comes from the December 1990 issue of Food & Wine magazine. I always double the recipe so I bake 96 rugelach in all. The dough is made with butter, cream cheese AND sour cream and the filling is chunks of chocolate - from JoMart, of course - currants, walnuts, cinammon and sugar. The recipe calls for apricot glaze both on the dough before the rugelach are rolled and also to be brushed on them before baking. I changed that up this year and used peach preserves. I wonder if anyone will notice.

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