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Rugelach
Reviews:
April 30, 2006

Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, white sugar and walnuts, one with rasberry preserves, one with chocolate ganache and walnuts and one with walnuts heated in a simple syrup (and then cooled). Brushed all of them with beaten egg white and sprinkled a little white sugar on top. I found that 20 minutes produced a rugelach that was lightly browned and was very flaky and tender when cooled. By baking them just two minutes more, they were a little crisper. Both ways are wonderful, and I'm sure I'll come up with other filling variations. Thanks again.

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