Crescent-Shaped Rugelach with Raisin-Walnut Filling

30 comments

Appears in Cook's Illustrated September/October 1997, America's Test Kitchen TV

Tender, flaky pastry dough that holds its shape—and holds in the filling—is the key to these traditional but easy-to-make cookie-pastries.

SERVES Makes 32 cookies

TIME 2 hours, plus 30 minutes freezing and 20 minutes cooling

has video

WHY THIS RECIPE WORKS

Part cookie, part pastry, rugelach are a traditional Jewish party snack. Their tight curls can contain a variety of bounteous sweet fillings, from nuts and jam to dried fruit and even chocolate. The dough is made with tangy cream cheese and...

Print