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Rugelach

Rugelah

Yiddish for little twist, this traditional Jewish pastry is eaten at Hanukkah and on Shabbot, but at Allegro, we put out a fresh tray on a daily basis. We begin with our own, homemade cream cheese pastry dough rolled into a rectangular shape, slather on a generous coating of either apricot or raspberry filling, sprinkle on cinnamon and sugar and scatter some ground walnuts before rolling the whole thing into its name sake twist. A dash of sanding sugar adds a little sparkle and the final touch.

Ingredients: Cream cheese, butter, vanilla extract, sugar, salt, flour, cinnamon, walnuts, pastry filling (apricot or raspberry)