How to Make Rugelach

While testing the recipes for this book, I could always tell when I really liked one by my total inability to stop eating it. These little monsters wouldn’t stop beckoning me from the kitchen, coercing me back time and again with their flaky pastry and sweet apricot and raisin filling. Traditionally Jewish, rugelach can be stuffed with pretty much anything. I chose apricot jam and Thompson raisins, but you can use chopped walnuts, pistachios, mini chocolate chips, even cake or cookie crumbs left over from your baking adventures. There are about 1001 variations online, so use your little fingers to Google up your own crazy concoction. Beteavon! (That’s Hebrew for bon appétit which is French for “hands off my treat!”)