Rugelach are a beautiful Jewish pastry which is crescent shaped and wrapped around a filling. Very impressive, and not hard to make!
Rugelach is a traditional Jewish pastry that is easy to make, this recipes uses a combination of raisins and walnuts seasoned with cinnamon.
Sultanas, walnuts and sugar-free apricot jam provide the sweetness in these delectable Jewish pastries. They look amazing but are simple to make.
These are dainty and delicious pastries with an apricot-almond filling. They freeze well either baked or unbaked.
These are delicious rolled crescent biscuits filled with apricot. They are so good and they melt in your mouth.
Rugelach are fantastic Jewish biscuits made by rolling up a wedge of dough. The filling varies, this is my favourite!
I love rugelach and I invented this version which has a chocolate cream cheese filling instead of fruit spread. It came out so tasty I had to share it!
These take a little bit of preparation time but are not at all hard to make. Cottage cheese makes these delightful little pastries light and tasty.
These boysenberry rugelach are a Jewish pastry rolled up with boysenberry jam, sultanas and currants that a brushed with a sweet topping then baked until golden brown.
Rugelach with a soft dough, rolled up with marmalade, dried apricots and walnuts are baked until golden brown. These are a tasty treat. I hope you enjoy them.
These delicious little rolled biscuits have a filling of raspberry jam and pecans but you could use other flavours if you prefer.