After my children were born, I left the bakery business and went to work for my friend Carol. On the Wednesday before every Thanksgiving, we closed the office at noon and spent the rest of the day baking for our Thanksgivings. We always made the same things: apple pies, chocolate chip cookies and rugelach. We always filled our rugelach with prune or apricot filling, and topped them with cinnamon sugar and nuts. But really the filling options are limitless.
When I worked in the bakery business, I was never part of baking rugelach. I had watched the baking process, but was never hands on. When we first started baking for Thanksgiving, Carol pulled out an old recipe book filled with beautiful traditional Jewish recipes. It was in Carol’s kitchen where I perfected my rugelach recipe.
She was not only a great friend, but an amazing boss. We not only baked, but my babies came to work with me. If they were fussy we would pass them back and forth so that we could both get our work done. An incredibly progressive idea for today, but back then it was revolutionary.
A pastry in a cookie shape, that is beautiful and delicious, this rugelach will have you coming back again and again. Pile these up on a beautiful platter for a perfect Hanukkah gift.
I make gluten free rugelach, but you can easily substitute regular all purpose flour. To measure out either type of flour, spoon the flour into the measuring cup and then level it with a knife. Do not scoop it out with the measuring cup. This will prevent you from adding to much flour to the recipe.
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