If you’re looking to make the perfect rugelach, former Test Kitchen director Donna Deane came up with an excellent recipe several years ago. And we haven’t been able to forget them. The basic recipe ...

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 ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Tim Mazurek of Lottie + Doof adapts a complicated ...

Put the sweet into sweet potato with these pastries from Hayley McKee's Sticky Fingers, recommended by Alice Zaslavsky on Drive's Foodie Tuesday. "Made with creamy sweet potato, plump raisins, dark ...

A hearty crescent-shaped cookie with a not-to-sweet filling, Grandma’s Rugelach recipe is a seasonal treat worth waiting for. Homemade rugelach is a tradition in many households. And if you’ve never ...

In an early chapter of “American Pastoral,” by Philip Roth (whose food writing I’ve celebrated before), Nathan Zuckerman, the novel’s narrator, describes the rugelach a former classmate has brought to ...

Note: Use one or both fillings. 2 cups Jeanne’s Gluten-Free All-Purpose Flour (see recipe) Pinch of salt 8 ounces cream cheese, cool but not cold, cut in 1-inch cubes 1 cup unsalted butter, cool but ...

Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven’t been able to forget them.... Her ...

Add Yahoo as a preferred source to see more of our stories on Google. Rugelach has always been one of my favorite treats. At almost every Jewish holiday at my grandmother's house growing up, these ...

Preheat oven to 350 degrees. Unroll pie crust or crescent dough on parchment lined cookie sheet. Combine brown sugar, cinnamon and walnuts in a small bowl. Brush melted butter over dough. Sprinkle ...

TO MAKE THE DOUGH: Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool. Put the flour and salt in a food processor, scatter over ...