Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Magazine

How to Roll and Shape Rugelach

December 2019/January 2020 Issue
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Jake Cohen’s sweet and savory rugelach can be shaped as either crescent or pillow shapes, but either way you want to make sure you’re working with well-chilled dough and fillings. If they’re warm you’ll end up with a mess as you roll and bake them.

To Roll Crescent Shapes

 

To Roll Pillow Shapes

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options