Cheese and Herb Rugelach

View as Single Page Single Page   

Tis’ the season for all things indulgent and rugelach is my absolute favorite thing to bake during this time of year. It reminds me of my grandma’s rugelach when I was little. She would keep a few in the cookie jar and I remember sneaking in and very carefully, or what I thought was very carefully, stealing just one more bite. Then I would hear a voice from the skies (or really, the second floor) yelling down at me “no more cookies, Samantha!” I swear she had eyes in the back of her head.


Not only is rugelach my favorite thing to make but even the LA Times said I did a snazzy job. I love playing with flavors and twisting ideas and cuisines around. And even though I love baking sweets during the winter holiday season, I am always craving some savory flavors. For this reason I took inspiration from some of my favorite Italian flavor pairings: salty Parmesan with creamy ricotta and freshly chopped herbs makes for a beautiful and decadent savory cookie. I recommend sprinkling some fine sea salt  for a glistening touch that will bring out the flavor even more.


So the next time you are thinking about making rugelach, ditch the sugar and add some cheese! I know you and your guests will mangia every last bite.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Posted on November 3, 2014
View as Single Page Single Page    Print this page Print this page

Note: The opinions expressed here are the personal views of the author. All comments on are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy