Rugelach
Living in a more rural part of Florida, there isn’t exactly much in the way of good Jewish food down here–no fresh bagels, no matzo ball soup, no latkes, and more importantly, no rugelach.
Now I’ve discovered that even though I take it as a given, not everyone has had or heard of rugelach before, so just in case: rugelach is essentially a Jewish pastry/cookie with some sort of sweet (usually fruity) filling. Whenever I’ve had rugelach before, I never had just one kind–there was always a selection. So in keeping with both that and my inability to make up my mind (committing to one flavor and being tied down?), I made three different kinds of rugelach. The first is a fairly traditional filling of apricot, golden raisins, and walnuts. The second is a bit sweeter, with honey, dates, and pecans. Finally, the third: chocolate hazelnut. I was inspired to make rugelach after seeing a delicious looking post on Smitten Kitchen and
