EASY Rugelach Recipe and We need YOUR Recipes for the Blog!

 Hi everyone!

Some of you may be freaking out a bit if you are Jewish, not because you are Jewish, but because you may need to make a dessert tonight for the 2nd night of Rosh Hashanah.

Fear no more! Those fancy Jewish desserts may look daunting but if you cruise the internet, you just may find a simple recipe with a hand holding video that will alleviate all that anxiety and guilt for planning to bring a store bought dessert.

Check out Karen Cahn’s blog, Rustic Measures, and see just how easy this delicacy can be. I’ll   be making it!


In closing, I will be starting a month long search for easy and healthy recipes for us all to share for our kid’s lunches to post here on TBK! Please send in a photo of your food, your kid with the food or you and the recipe. We all need each other’s help!

Email it to  me at alma@takebackthekitchen.com or post it in the comments below. Thanks and enjoy!!

“Fridge to table” recipe for Rugelach:  

1 box of Pillsbury Ready Made Pie Crusts
1/2 jar of good quality berry preserves (do not use jam, use whole fruit preserves)
1/2 cup finely chopped walnuts
1/2 cup sugar + 1T cinnamon (mixed together)

  • Put cinnamon & sugar mixture on a clean work surface/cutting board and spread it around
  • Unroll the pie crust and lay it flat on top of the sugared work surface
  • Roll the pie crust out until it’s in a rectangular shape
  • Spread the fruit preserves all over the crust
  • Sprinkle the walnuts all over
  • Sprinkle a little more cinnamon/sugar mixture
  • Add some raisins or currants if you want to
  • Roll up the pie crust into a log
  • Trim off the uneaven ends
  • With a serrated knife, cut the log crosswise into 1 inch wide Rugelach
  • Place cookies on a parchment paper lined baking sheet
  • Bake at 400 degrees for 20 minutes



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