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.