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.
Rugelach are fantastic Jewish biscuits made by rolling up a wedge of dough. The filling varies, this is my favourite!
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.
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.