How to Make Perfect Rugelach

Make creamy, flaky dough and cut it like a pro using, of all things a pizza cutter.

I have never made rugelach. Well, actually that’s not entirely true. I made rugelach once recently, and they were a disaster. The dough wasn’t moist enough, I didn’t roll them properly and I ended up with a bit of a mess.

Thankfully one of our contributors is a rugelach master. Samantha Ferraro of The Little Ferraro Kitchen doesn’t just make delicious rugelach – she makes rugelach in varieties such as cheese and herb, cherry pistachio and pumpkin candied pecan.

I can vouch for the deliciousness (and ease) of this recipe since I recently got to spend time in her kitchen in Seal Beach, CA where she taught me how to make her creamy, flaky dough and cut them like a pro using, of all things, a pizza cutter.

For Samantha’s rugelach recipe click here. You can also try your hand at Joan Nathan’s classic rugelach recipe.

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