One of my coworkers requested rugelach – last year, for Rosh Hashanah. I remembered but never got around to making it. But I didn’t forget, so I finally went for it this year. The dough is traditionally a cream-cheese based dough, but the fillings seem to vary by recipe. The ones I made have raspberry jam, currants, cinnamon sugar, pecans and chocolate. Apricots are also common but the one consistentcy I found in the recipes I looked at was the cream cheese in the dough.

The dough is really simple – flour, salt, butter, cream cheese, mixed together quickly in the food processor. There’s nothing particularly time consuming about these cookies although some time is needed to prepare the fillings and chill the dough and the formed cookies before baking.

My coworker took some home for his family to try. The verdict: one kid and his wife both loved them. The other kid spit it out (I don’t blame him, I don’t like cooked currants either). Larry loved them and they were pretty popular at work. Plus, they’re very pretty. Find the recipe online here.