{"id":4577,"date":"2018-08-03T08:03:14","date_gmt":"2018-08-03T08:03:14","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/recipe\/?p=4577"},"modified":"2018-08-03T08:03:14","modified_gmt":"2018-08-03T08:03:14","slug":"how-to-make-rugelach","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/recipe\/how-to-make-rugelach\/","title":{"rendered":"How to Make Rugelach"},"content":{"rendered":"
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\u2019t 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\u2019s Hebrew for bon app\u00e9tit which is French for \u201chands off my treat!\u201d)<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u2019t 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<\/p>\n","protected":false},"author":1,"featured_media":4578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11],"tags":[],"class_list":["post-4577","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gluten-free"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
![\"Bunner's](\"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-content\/uploads\/2018\/08\/How-to-Make-Rugelach-712x1024.gif\")
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\u2019t 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\u2019s Hebrew for bon app\u00e9tit which is French for \u201chands off my treat!\u201d)<\/p>\n","protected":false},"excerpt":{"rendered":"