Happy Fall! My radiators went on for the first time last night, so it feels a little more official. Among other fall things I got my flu + covid vaccines on Tuesday, and subsequently spent all of yesterday at home feeling the post vaccine effects in full force. In the haze of body chills and sore muscles I still managed to do a few day off chores and spent some time cleaning my kitchen and fridge. In the depths of my fridge I unearthed a pint of homemade fig jam — some last remnants of late summer — and half a block of cream cheese. A little light went off in my head, of course I had to make a batch of rugelach. If you’ve never had rugelach, it’s a filled cookie that originated in Poland and became popular amongst the Jewish diaspora. It’s a regularly occurring and easy to find treat at the slew of Jewish bakeries and grocery stores here in the city, however I have yet to try one that’s better than homemade. The dough is very similar to a shortbread, with the addition of cream cheese, that yields a rich and tangy flavor and supremely tender texture to the cookie. The finished dough is given a few folds to encourage flaky layers, before it’s rolled out thin and filled with jam, nuts, sugar and spices. You can really make this cookie your own by swapping out whatever jam or nuts you desire, apricot jam and almonds or raspberry jam and hazelnuts are a few of my favorite combinations. These are a perfect not too sweet, but very satisfying, treat to have with morning coffee or afternoon tea.
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