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!
http://rusticmeasures.blogspot.com/2012/09/easy-rugelach-recipe.html
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
Mazel.