They’re jammy, flaky, and holiday party ready.
When I think about rugelach, I think about something my grandmother said about me at my grandfather’s memorial service. We were standing over his grave, and she was giving him reports on all of his grandchildren. When she got to me , she said, “When Julia is good, she is very, very good. And when she is bad, she is very, very bad.” The same goes for most Jewish baked goods, but it’s particularly true of rugelach.
Bad rugelach is dry and pasty. And yet it’s also simultaneously burnt and greasy. It tastes like it was made sometime during the last world war. And worst of all, it looks basically identical to a good rugelach. You won’t know the truth until you’ve taken a bite, and it’s far too late. One: He adds a hit of orange zest and a full teaspoon of salt to the raspberry jam-and-walnut filling, giving it the seasoning it rarely receives.
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