Apr 20, 2011


My first time baking rugelach was bad. I didn't have enough experience of baking then. This is my second try, except it stick to the baking pan (because i didn't use parchment paper), everything else is good. The cream dough is even and light; the fillings (Nutella and preserve walnut) taste superb. I love the softness while bite into it. And I find eating it hot from the oven is addicted!
The recipe I used is this one, which is very similar to the one I used before from Ina Garten.

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