Grandma Rose’s Rugelach

Rugelach

Psst… I have Grandma Rose’s rugelach recipe. I think. But, I’m not sure. Many years ago, I asked Rose for all her recipes – or at least her most coveted recipes. A week later, I received a small, yellowed paperback book in the mail.

It is “The Jewish Low-Cholesterol Cookbook” by Roberta Leviton. On the inside cover, in very fine script, it says “To Aunt Rose, Use it in good health. Love, Rita.” Was this the source of all those great recipes? Or did she just cook and bake by memory? I didn’t ask. I sifted through the index and found a rugelach recipe, and I assumed that this must be the recipe my grandmother had been using for years.

Grandma Rose and my dadSo, this is the recipe that I use when an occasion calls for rugelach. Yesterday, on Mother’s day, for some reason I remembered Rose and her recipe. And even though it’s not Hanukkah, rugelach seemed like a great treat for Mother’s day. The original recipe called for margarine and dry cottage cheese. Instead I used butter (although I never used margarine), and dripped yogurt (half & half), and whole wheat pastry flour instead of all purpose flour. And lots of brown sugar (I use muscovado).

This is my first time baking rugelach with whole wheat pastry flour, and I think I prefer the all purpose flour to whole wheat pastry flour, but you can’t go wrong with either. And, feel free to substitute cream cheese for the cottage cheese or yogurt if you prefer.

Although Grandma Rose passed away several years ago, she inspired me to cook and bake, even if I may not have her recipes. What I have for sure is a love of homemade food and the inspiration to make it.

Note To drip the yogurt, I place it in a paper towel on top of a strainer and let the water leak through into a saucepan. Let this process take place anywhere from 15 minutes to overnight in the refrigerator, depending on how moist the yogurt is and how much time you have.

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Posted in Desserts, Lactose-Free, Nut-Free, Vegetarian, Wheat-Free  |  4 Comments

4 Responses to Grandma Rose’s Rugelach

  1. Elana says:

    Your photos are stunning!

  2. Ann says:

    I just made these, and our family of 4 ate them all up, there are only about 3 left. I substitued wheat flower for rice flower, added xanthan gum to help hold it together, and used maple sugar instead of brown sugar. For the filling I used the cinnimon, chocolate chips, and maple sugar, turned out great.

  3. erica says:

    Ann – wow, good to know. I haven’t tried substituting other flours yet.

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