How To Make Perfect Holiday Rugelach | Melissa Clark | NYT Cooking

[@amandac7270]

More of Melissa please

[@aJJMakesSense]

I love that she used store bought preserves. So relatable.

[@jefferybronson2120]

Instablaster

[@purityballs7446]

Bonne Maman makes the best sour cherry preserves. That's what she's using.

[@thecoldscoop]

Omg the part where she said to put in vanilla was the cutest part I'm obsessed she is awesome

[@kkz201]

Love Melissa. It feels like you're hanging out in her kitchen every episode.

[@esthergoodman9758]

The crescent shape is classic, but a fair amount of work. Here's a lazy cook's adaptation. Make, divide and chill the dough as instructed, but instead of circles make rectangles when you roll out the dough. Spread the filling over the rectangle, leaving a small border, then roll up the whole sheet of dough like a rug. Cut into the log at 2 inch (More or less) intervals leaving the individual pieces still attached at the bottom, keeping the log shape. Then chill each log (you could even freeze it. I usually freeze 2 and bake 2 right away. ) When you're ready to bake them you can cut the log of dough completely through and arrange the sections on your cookie sheet as shown. They taste just as good, but they don't look as good. (You'll find that few people object, and those who do, eat them anyway.)

[@jazzoboe44]

That's how my Bubbe taught me to make them when using a jam filling…if you make these kinds in the crescent shape, the jam leaks out during baking and burns and makes a total mess!

[@Kpup]

Rugelach is my favorite cookie! Can't wait to make these.

[@VotteyDaily]

Hello 👍👍👍

[@evamilsap1312]

Hella!

[@shubhamganu]

The only reason I'm subscribed to NYT cooking is Melissa Clark!

[@QIKWIA]

Outstanding!👍🏾👍🏾👍🏾 This is unbelievable! Im making these cookies today, which are my FAVORITE cookie in this messed up world! Thanks so much for featuring one of the best cookies ever created on this planet! The almighty RUGELACH!😂 ...I made my dough 2 nights ago.. My fillings are the traditional walnuts, golden raisins and apricot jam..😋 Blanched Pistachio nuts,candied ginger and cardamom ...😋 Date paste and almonds..😋 I might do your filling too because I have dried cherries in my pantry that's been soaking in rum and vanilla for months that I need to use..😁 I ALWAYS add vanilla bean paste to my dough and a complimentary extract to my fillings🤷🏽‍♀️ Gurlllll, I've been making rugelach since sampling one as a teenager because I couldn't afford to buy them as much as I craved them.😄.. .Soooo, I learned how to make them.😂 .....lol..havent stopped, and won't stop..😂.. Thanks for sharing your recipe and tips..🙏🏾 Peace and Happy holidays to all!👋🏾

[@highpsi11]

My rugelach are messy too and I like that. Her cherry cardamom combination sounds great!

[@ednanocapes7257]

she: it's like glue but it tastes better Every pre-school kid: ma'am you don't know what you're talking about

[@VotteyDaily]

Hello 👍👍👍

[@helend6774]

Years ago I found a rugelach recipe on the internet. Made the dough and 2 fillings to.the.letter. They came out awful and I swore off making them. Melissa has never steered me wrong (I make her fruit gallette at least twice a month in the summer and it's always delicious). So I'm going to try one more time to make rugelach.

[@christine6059]

How did they turn out?

[@winromeo]

Gotta find her fruit galette then! : )

[@gabrielasadote6622]

I've been making this recipe for quite a while (achieving some ease after i realized it IS a bit more labor intensive but that perfection is not the aim and the dough can't be ruined.) delish! i use diverse fillings - jams with dried fruit, nuts, chocolate, nutella - you name it. chocolate is the favorite but be sure to sweeten enough if you're using both cocoa powder and semi sweet choc chips (otherwise too tangy and bitterish which some - but not - all cookie eaters love.)

[@laurenbray8314]

I can't wait for more cookie recipes! I'm definitely trying this recipe, I love cardamom and fruit together.

[@lynnstlaurent6789]

I put cardamom in my coffee pot before brewing. So good.

[@Shockwave_MD]

love rugelach. i sell them to neighbors this time of year. i use apricot jam, and currants instead of cherry though. I'll definitely try cherry. looks great.

[@msdew5631]

Just made rugelach for the first time tonight. Wish I had watched this video first. Will use some of the techniques the next time. Really appreciated the comment about not perfect circles 😅

[@roxpr2000]

Holy cow I can't believe the "if you eat this you're going to die" comments. Cookies are holiday treats! TREATS!! No one is supposed to eat dozens of them! It's fun to bake them, and they are of course meant to be enjoyed and shared with loved ones, neighbors, co-workers, etc. Let people have some joy and a semblance of normalcy in this absolutely ghastliest, most awful, catastrophic year in recent memory. Peace, friends!! Love this recipe and love to see more Melissa videos. I will bake her new "snowballs" cookie recipe as Christmas gifts for my neighbors 😊

[@Pammellam]

So so true.

[@anitacolotto9282]

Woops, I just put 2 “ discs “ worth into the freezer to chill, i tooled them out, cut into their section , dusted the cardamom sugar on top of the jam. 😮 Darn….hope they turn out🤷🏽‍♀️ Should watched this one more time 😋

[@Rubyrose-ko3mu]

Love it. I would eat it just the way they are out of the oven👌👍

[@PrairieStreetCo]

What a delicious-looking take on this Kosher classic! 🤗

[@KathyKirby-e7v]

So inspiring!

[@Pammellam]

This was wonderful. Thank you so much! It seems like a really great cookie!

[@lisaadam3423]

I've not eaten this. But surely it's so yummy.

[@meganrumpelt6713]

What an angel

[@sutton9331]

I'm so happy! I never get a circle either. What a relief.

[@davidbaskin8179]

Kudos for pronouncing "rugelach" correctly and for a good recipe!

[@matxalenbilbao1521]

Thanks Melisa!!!such a success this Christmas!!! It was a great recepie!!!:)

[@Sss-ob1bf]

love Melissa!

[@ljjones2454]

Thanks for the recipe I made it and they came out lovely !

[@fabiolatolentino979]

My culinary class will be baking these next class, the chef gave us some that were already made and I DROPPED MINE😭 I just needed the sauce thing to make them for myself☠️

[@abhiramivelu8225]

my weekend guilty treat

[@mikeyd946]

Must make these!!

[@sherrynetzel14]

what brand/variety of jam was used. you spoke highly of that particular one

[@lauraguynup4555]

Awesome recipe. How far in advance can I make and freeze them for the holidays. Thank you for sharing.

[@maryloubisou]

Ugh so good, now I feel the need to make them RIGHT NOW! 😩 Does anyone know how well and long they keep stored? Want to gift them at the end of the month, how long should I resist the urge to make em?

[@VotteyDaily]

Hola i like 👍👍❤️❤️

[@mayumikanagawa2362]

The website says 1 week, and that they also freeze well. I made them and gave them all away already, tasted great!

[@dianekolsky5700]

How do you give them away? Cannot wait to try this. Looksamazing

[@BlackJesus8463]

nice!

[@suleimanal-hashimi5983]

🍪I support you ✨Open up 💜Sweet shop You have a great talent💚

[@ShiraKaiman]

try a pizza cutter to cut the Rugelach easier

[@meeprific]

Delish!

[@racoonsnspoons]

Looks great! I definitely want to bake these but I don't have a stand mixer. Would a hand mixer be an adequate replacement?

[@christine6059]

Yes, in the recipe as printed in The NY Times, she says you can use a hand mixer. I just now did that.There’s no need for a workhorse like a stand mixer in such a simple recipe.

[@rochelle2758]

I did it by hand with a fork and it was fine. Delicious in fact!

[@alyssabrunson2392]

Why when I bake my rugelach all the butter pools onto the sheet pan. I refrigerate my dough thoroughly before backing. Help please!

[@christine6059]

Maybe you didn’t combine the butter and cream cheese enough. If you had, I don’t see how just the butter could “pool.”

[@bonniececil4967]

We’re is full recipe? With amounts

[@Querenciatv]

We Like 👍 it ❤️&✌️

[@lyndak5492]

Yummo

[@1kaffelover]

Melissa where is the recipe?

[@bballerryday]

I find it easiest to cut this using a pizza cutter

[@VotteyDaily]

Hello Good food i like look eating delicous ❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍

[@mominetti]

Cardamom everywhere on yt.

[@majoroldladyakamom6948]

At ~ 3:29? There are many amazing pastry rollers available out there that you can set the depths of the desired pastry. Google it.

[@leilaniaki344]

It’s not letting me get the recipe!

[@christine6059]

Here you go. I copied and pasted from the NY Times FOR THE DOUGH: 1 (8-ounce/225-gram) package cream cheese, softened 1 cup/225 grams unsalted butter (2 sticks), softened ¼ cup/50 grams granulated sugar 1 teaspoon vanilla extract 2 cups/255 grams all-purpose flour, plus more for rolling ½ teaspoon fine sea salt Nonstick cooking spray (optional) FOR THE FILLING: ½ cup/100 grams granulated sugar ¼ cup/55 grams light brown sugar, firmly packed 1 ¾ teaspoons ground cardamom ¼ teaspoon ground cinnamon ¾ cup/75 grams walnuts, coarsely chopped (optional) ½ cup dried cherries, coarsely chopped ½ cup/120 milliliters cherry preserves or jam Milk, for brushing Add to Your Grocery List Ingredient Substitution Guide PREPARATION Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated. Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days. Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside. Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out. On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface. Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape. Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough. When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top. Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

[@bardoorble6045]

@@christine6059 thank you! I was so surprised to see the paywall

[@aispryn]

@@bardoorble6045have you tried this? how many does this make?

[@chrissyharker5612]

I feel like cocoa nibs would be a welcome addition...?

[@rcpmac]

Melissa, You need counter space on the other side of your stove. Have that pantry cabinet removed and extend the counter to the wall with a cabinet below. You could even add a small window to open up that corner.

[@sharinessig7806]

How about amounts of flour etc

[@garybarawidan9252]

This dough has cream cheeese and butter!

[@faredsharudden]

Can i just say this, please bring Alison Roman back! She was a staple in NYT Cooking channel but since that so called scandal she was like, gone? Idk. But please bring back Alison Roman again! The reason i started watching NYT Cooking channel and also subscribing to the newsletter and the cooking app was purely because of Alison Roman. Bring her back, and let her cook again! She is amazing! I love her!

[@jeanneamato8278]

When is Alison Roman coming back? Miss her so much.

[@gonzaloperez7124]

Probably never. Her column was cancelled some months ago

[@westcoast6158]

@@gonzaloperez7124 thats bad news i loved her recipes and her personality :(

[@shainazion4073]

Watching her swish her hair around the kitchen is against health code. I expect better from the Times. She is a pretty woman and a hair band would not detract from her looks.

[@thecoldscoop]

Damn those look dangerous

[@littleviolagirl]

I would love if NYT Cooking made a conscious effort to not use single use plastics! Use beeswax paper or parchment paper!

[@juliecorrencon2556]

YES!!!

[@annmarie1689]

Go....

[@cybercita]

Melissa is fabulous. The music is so stupid.

[@bsdgffishtuna5186]

too much work. i'll just eat jam.

[@ariess4713]

There are no quantity of the ingredients. That is awful. What a waste of time

[@cozyvamp]

Putting the recipe behind a paywall? Seriously???

[@thisisreallyverysilly]

It's pronounced roog not rug ffs get a Jew on there to do it right!

[@lindenwright2357]

Melissa Clark actually is Jewish. She references it in her 2019 latke NYT Cooking video.

[@christine6059]

I’m surprised that no one on her staff knew the correct pronunciation.

[@jazzoboe44]

I'm Jewish…I've yet to meet a Jew who speaks fluent Yiddish who says "roog" instead of "rug", sooo………idk what you're talking about

[@esthergoodman9758]

Lots of dialects in Yiddish, and often it's the vowels that show the variations. I'm a native speaker, and we've always said roogelakh also, but really the vowel sounds like a cross between the oo and the u sound. But who cares? All these folks complaining about her hair, the kitchen layout, and now her Yiddish? Just make and eat and enjoy!

[@jafallica]

Weird

[@Lexxie45]

Thank you for the recipe, it looks delicious. May I have a suggestion? Please put your hair up next time. No one wants to see you yanking your head around to get it out of your way. And don't get any in the cookies. Happy Holidays. :-)

[@majoroldladyakamom6948]

Recipe? Mix fat and flour, cook the nutrients out of it, toss with more sugar in a lumpy gel, toss on some more sugar. Bake and put it into your mouth/body. Sure, sign me up, or not!...

[@famefund]

Ur miserable but I hope u heal from ur disordered eating

[@slidingcatch]

Dawg. Have you ever eaten sweets for the holidays

[@sretnazvijezda400]

How rude and ugly your way 😂

[@cherzee8964]

Less Melissa please. I’m sure she’s a nice lady but I find her personality (or lack thereof) kinda annoying. I also find it hard to believe she actually eats anything she makes.

[@butterdish]

Why does it matter if she has a personality or not? This is a cooking video. It so happens that a lot of people like her and her recipes. If you don't, you can simply ignore the videos she's featured in. It's really simple.

[@jacknoonan9172]

I love Melissa. She gets straight to the point and doesn't waste time.

[@Carolll9]

That’s the beauty of the internet. There’s content available for everyone’s taste. I say more Melissa please. I like her and that is why I click on her videos. Why the need to leave a negative comment about someone you chose to watch? And the comment about her not eating her food, just no.

[@christine6059]

@@Carolll9 Well said. I think she’s charming.

[@cherzee8964]

@@butterdish if you don’t like my comment, you can ignore it. It’s that simple to follow your own logic, dummy.