Why is rugelach so great? It's not too sweet (no sugar in the dough), yet crunchy and chewy and complex in its flavors, if you do the work to make it that way. One single rugelach will satisfy, yet you'll crave the whole batch...
You can bet this is my new best recipe, and I will be spreading the ruge-love this winter...
MFB,
L
2 comments:
I don't believe I've ever had good rugelach before--I want to try yours!
Funnily enough, the small photo from your post that shows up in my blogroll made it look like a plate of mushrooms, so this was far more appetizing.
Truly fine rugelach knows no parallel. And mine is truly fine. Consider yourself on the list for my very first tour de ruge-love. Prepare to be dazzled.
Post a Comment