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Shabbat Recipes

Gluten-Free Almond Shortbread Cookies

If you've never baked gluten free, these cookies are a great treat to help you get started.

On Tu BiShvat, it is customary to eat foods containing the seven species and to bless them. These are wheat, barley, grapes, figs, pomegranates, dates, and olives. Although not mentioned in Deuteronomy, almonds also figure prominently in this celebration, as they are the first tree to flower in Israel at that time of year. 

Ingredients: 
1 cup almond flour
3 tablespoons softened butter
3 tablespoons confectioners' sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Directions: 
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Mix all of the ingredients in a small bowl until a cohesive dough forms.
  3. Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2" to 2" apart.
  4. Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.
  5. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
  6. Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.

Baking Tips and Variations

  • You can also bake these cookies on an ungreased cookie sheet. Just be sure to transfer the cookies to a rack about 2 to 3 minutes after they come out of the oven; they'll still be warm and fairly fragile. If left to cool on the ungreased pan too long, they'll stick.
  • For thumbprint cookies: Instead of creating a crosshatch design with a fork, use your thumb to press an indentation into the center of each ball of dough. Fill the hole with about 1/4 teaspoon jam. Note: too much jam will boil out during baking.
  • For Chocolate Pistachio Shortbread Cookies: Substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour; and add 1/8 teaspoon espresso powder. Stir in 1/4 cup finely chopped pistachios. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.
  • For Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and 1/4 cup dried cranberries to the dough. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.
  • For Maple Pecan Shortbread Cookies: Add 1 teaspoon ground cinnamon, 2 teaspoons maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a log, chill, slice, and bake; or bake as directed above.

Orange Chicken

By: 
Tina Wasserman

No orange juice in here, just zest, but since there were Jews in China on and off for over a thousand years, and since this dish is so popular in restaurants, I am including this authentic recipe that just so happens to be kosher!

Ingredients: 
1/2 pound chicken, thinly sliced into 1 × 2 × 1/8-inch pieces
....................................................................
MARINADE:
1 tablespoon soy sauce
1 1/2 teaspoons cream sherry
1 egg white
Pinch of pepper
1 tablespoon cornstarch
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GARLIC-ORANGE PEEL MIXTURE:
1 teaspoon fresh minced ginger
2 cloves garlic, minced
6 pieces of hot dried red pepper
8 pieces of fresh or dried orange peel (1 × 1 inch)
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SHERRY-CHILI PASTE MIXTURE:
1 tablespoon cream sherry
1 tablespoon soy sauce
1 teaspoon chili paste (available in Asian food section of store)
2 tablespoons sugar
....................................................................
TO FRY AND SERVE:
2 cups oil
1 tablespoon oil
1 teaspoon dark sesame seed oil
....................................................................
Directions: 
  1. Marinate the chicken in the first five ingredients. Set aside.
  2. Combine the ginger, garlic, dried peppers, and orange peel. Set aside.
  3. Combine the remaining sherry, soy sauce, chili paste, and sugar.
  4. Heat the 2 cups of oil in a wok until oil begins to shimmer, just before it begins to smoke. Add the chicken in one or two batches, and cook for 2 minutes or until tender. Remove to a platter.
  5. Heat a clean wok for 20 seconds, and add 1 tablespoon oil. Swirl the oil about in the pan and heat for 15 seconds. Add the garlic-orange peel mixture and stir-fry for 30 seconds.
  6. Return the meat to the wok and then add the sherry-chili paste mixture. Stir-fry until all the moisture is evaporated, and add the sesame seed oil. Serve immediately.
Tina's Tidbits: 
  • Coating meat with egg white and cornstarch gives the texture of a subtly breaded food without the breading.
  • I prefer to use cream sherry for cooking because the flavor doesn’t dissipate when food is cooked over high heat.
  • Use an inexpensive steel wok for many types of cooking. It does not require major scouring, and the shape of the wok promotes faster cooking because all sides as well as the bottom are your cooking surface.
  • Chinese sesame seed oil is not tahini. This is dark clear oil from black sesame seeds.
  • Almost all authentic Chinese recipes are adaptable to a kosher kitchen because they don’t use milk products and rarely use smoked pork. Veal is a perfect substitute for pork, mimicking the color and texture perfectly.

Chinese Hot and Sour Soup

By: 
Tina Wasserman

Never thought to have hot and sour soup for Shabbat dinner? Well, the thousands of Jews who have lived in China over the last 1,300 years have! Using chicken soup as the base, hot and sour soup is not only iconic for Chinese cuisine, but it is representative of China’s contribution to the chicken soup category.

Ingredients: 
4 large dried shitake mushrooms
6 tree ear mushrooms
6 dried tiger lily buds, stem (hard end) removed
1 tablespoon oil
1/4 pound finely julienned veal scaloppine
1 tablespoon light soy sauce
1/2 cup finely shredded bamboo shoots
5 cups chicken broth
Salt to taste
2–3 tablespoons Chinese black vinegar or red wine vinegar
1 teaspoon dark soy sauce
2 tablespoons cornstarch
3 tablespoons water
1 block firm white bean curd, cut into thin strips
1 tablespoon sesame seed oil
1 teaspoon freshly ground pepper
1 egg, slightly beaten
2 tablespoons chopped scallions
Directions: 
  1. Place the black Chinese mushrooms, tree ears, and tiger lily buds in a glass bowl and cover with water. Microwave for 2 minutes, allow the dried vegetables to sit for 15 minutes or longer until soft, and drain.
  2. Cut off and discard the stems of the mushrooms. Cut both the mushrooms and the tree ears into thin slices. With your fingers, shred the tiger lily buds, and if they are long, cut them in half.
  3. Heat a wok or 3-quart saucepan for 20 seconds. Add the oil and heat for another 10 seconds. Add the julienned veal and stir-fry for 10 seconds. Add the light soy sauce and stir-fry for another 20 seconds or until the meat is about done.
  4. Add the mushrooms, tree ears, tiger lily buds, and bamboo shoots. Stir-fry quickly for 30 seconds, and add the broth and salt to taste. Stir in the vinegar and dark soy sauce.
  5. Combine the cornstarch and water, and stir into the simmering broth. When the mixture is slightly thickened, add the bean curd and bring to a boil.
  6. Turn off the heat. Add the sesame seed oil and the pepper, and stir to blend.
  7. Pour the soup into a hot tureen or keep it in the pot with the heat still turned off.
  8. Add the lightly beaten egg in a steady stream as you slowly stir in a circular motion. Sprinkle with the scallions and serve at once. 
Tina's Tidbits: 
  • The distinctive musty flavor of this soup comes from the tiger lily buds. These dried buds are from the tiger lily flower and are considered vegetarian and kosher.
  • For an authentic taste, veal is the perfect substitute for pork in any Chinese dish. Similar in color and texture to pork, it does not alter the flavor or the look of the dish one iota.
  • Cornstarch must be exposed to boiling liquid for it to thicken properly. If your soup doesn’t look thick enough, combine another tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot soup. The beauty of cornstarch is that it doesn’t immediately swell and clump together when added to a hot liquid, so adjustments to the soup are easy to make.

Pomegranate Orange Sheet Pan Shabbat Chicken

By: 
Marcy Goldman

Nothing is easier, faster or more worry-free than a sheet pan dinner. In this recipe, you don’t even have to stagger the ingredients to jockey the cooking times. It all cooks perfectly from the get-go. Add a traditional or an autumnal pumpkin challah, a couscous and arugula salad and you have a  feast, nicely perked up with old world accents of sumac and pomegranate.

Ingredients: 
1 whole chicken cut up or 8 chicken thighs
1 medium red onion, very finely sliced
4 large sweet potatoes, cut in wedges (8-12 wedges each)
4 seedless clementines or 2 large oranges, sliced
Zest of one orange, finely minced
1 cup pomegranate juice (or sour cherry juice or cranberry juice)
1 cup orange juice
2 tablespoons pomegranate molasses (or honey)
1/4 teaspoon dried thyme
1/2 teaspoon cinnamon
Salt, pepper to taste (1/2 teaspoon each, approximate)
1/2 - 1 teaspoon sumac
4 teaspoons light olive oil
1 tablespoon sweet paprika
2 tablespoons pomegranate molasses, optional
1/2 cup pomegranate arils
Minced parsley
Directions: 
  • Preheat oven to 350°F. Line a large baking sheet with foil around bottom and up the sides. Top with a sheet of parchment paper. Place chicken on the baking sheet and scatter on the red onions, sweet potatoes, orange zest and clementine slices.
  • In a small saucepan, warm the pomegranate and orange juice over medium heat and simmer until reduced to 3/4 cup. Stir in the honey, thyme, and cinnamon and drizzle this over the chicken. In a small bowl mix olive oil and paprika and rub this on top of the chicken. Drizzle on the pomegranate molasses. Dust chicken with salt and pepper and then sprinkle the pomegranate arils all over the chicken.
  • Roast for 25 minutes and then baste with pan juices and continue baking until completely done, another 25 minutes.  Garnish with additional pomegranate arils as well as fresh minced parsley before serving.

Marcy Goldman is a cookbook author of several titles including the The Newish Jewish Cookbook (February 2019 River Heart Press) and host of the popular website, www.Betterbaking.com. This recipe is reprinted with permission from The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking (River Heart Press).

Grandma’s Roly Poly

By: 
Marcy Goldman

I think of roly poly as a quintessential bubbe-style treat (circa 1950-1980s) that went out of fashion when boomer cooks took over the kitchen. Alas, roly poly disappeared along with old faithfuls, such as mun cookies and various haimish squares that were once the mainstays of canasta and bridge night. As part of traditional Jewish baking, roly poly, cookie-cum-pastry confection seems to have its roots (albeit this version is a steamed roly poly pudding) in vintage British cuisine. That, and the fact that traditional roly poly calls for Turkish Delight, seems to indicate that perhaps British Jewish immigrants brought that recipe with them when they hit the American shores. As a kid, I recall it was rare that a Jewish event (b'rit milah, b'nai mitzvah, wedding or Shabbat dinner) didn’t feature a platter of this absolutely amazing delicacy. Indeed, women who made it well became community legends, as in “No one makes roly poly like Ethel”.

I recently revisited roly poly and made several test batches to update tradition and give it some gentle tweaks for today’s palate. I swapped the usual bergamot or rose water-flavored Turkish Delight with kosher Gummy Bears to get that chewy sweetness. That was perfect until I lucked out and found natural berry Turkish Delight in my local spice store – a miracle! I also ditched the glacé cherries (they remind me of fruit cake) with dried apricots and tossed in some dried cranberries with the raisins, which was a huge success. I played around with the dough, but in the end, found that the traditional lean and easy roly poly dough was as contemporary and delicious today as it was years ago. Truth is, overall, there was not a whole lot to ‘fix’ in this sumptuous memory-lane recipe. The only real fix is to remedy the lack of roly poly in the landscape by making some for your next gathering, be it a holiday or Shabbat.

There is one caveat to roly poly, and that is to let them ‘cure’ overnight to give the filling time to soften the baked dough. The taste and texture is totally altered, resulting in pastry that is delicate of crust with an ambrosial filling of all the good things you can stuff into it. Incidentally, since roly poly is so hard to describe, if you like rugelach, you will love roly poly. 'Nuff said. You can play fast and loose with the filling, (i.e. a bit more of this or that doesn’t make a huge difference).

Ingredients: 
ORANGE OIL DOUGH
2 eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
1/2 cup orange juice
1/2 cup vegetable oil
3 cups all-purpose flour, approximately
3/8 teaspoon salt
1 teaspoon baking powder
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FILLING
1 cup raspberry, apricot or sour cherry jam
1 cup sweetened shredded coconut
1 cup plumped raisins or dried cranberries
1 cup ground walnuts
2 teaspoons cinnamon
2/3 cup minced dried California apricots
1 1/2 cups, approximately, Turkish delight, cut into small slivers*
*I use a mix of Gummy Bears and Turkish Delight for the perfect balance of color, taste and chewiness. Use red or pale yellow Gummy Bears - avoid green and orange.
.................................................................
Directions: 

Yield: Two 12-inch rolls, about 10-15 slices each

  • Stack two baking sheets together and line the top one with parchment paper.

For the dough

  • In a medium bowl, whisk together the eggs, sugar, orange juice and oil. Fold in the flour, salt and baking powder to make a soft but rollable dough (you might need to add a few tablespoons more flour). Knead dough very briefly and gently on a lightly floured board only to make smooth and cohesive. Don’t overwork it. Cover dough with a towel and let rest 15 minutes or refrigerate until you need it (up to three days).
  • Preheat oven to 350°F. Stack two baking sheets together and line a baking sheet with parchment paper. On a lightly floured board, roll out half the dough to a thickness of 1/4 inch thick, to form a rectangle 12 by 8 inches.

To fill the dough

  • Spread half of jam on each rectangle. Sprinkle on half of listed ingredients (coconut, raisins, nuts, cinnamon, cherries, and Turkish delight). Turn in ends, and roll up into jellyroll shape. Cut into 3/4-inch slices and place on the prepared baking sheet. Bake until golden brown all over, 35-40 minutes. Let cool a bit and then sift confectioners’ sugar on top.

Lasagna Squares

By: 
Women's Auxiliary of Hebrew SeniorLife

Vegetarian lasagna is a popular crowd-pleaser for a Shabbat lunch or dinner, and especially on Shavuot, when many Jews prepare and eat dairy foods – often cheesecake or blintzes – as a reminder of the sweetness of Torah, and also as a reminder that the Torah calls the land of Israel a land “flowing with milk and honey” (Exodus 3:8). 

This a great make-ahead recipe, and it freezes well.

Ingredients: 
SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/4 cup minced fresh parsley
1/2 teaspoon oregano
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LASAGNA:
8 oz. lasagna noodles
1 (10 oz.) package frozen spinach
1 pound ricotta cheese
1 egg
3/4 cup grated Parmesan cheese
1 teaspoon salt (less)
1/4 teaspoon pepper
8 oz. grated mozzarella cheese
Directions: 

For the sauce

  • Sauté onion, green pepper, garlic in oil and stir. Stir in tomatoes, tomato paste, parsley, oregano.
  • Simmer uncovered for 20 minutes. 

For the noodles and filling

  • Cook noodles, drain. [Alternatively, use oven-ready lasagna noodles that don't require boiling.]
  • Cook and drain spinach and combine with ricotta, egg, 1/4 cup Parmesan, salt, and pepper. 

To assemble and bake

  • Spoon 1/3 tomato sauce in bottom of greased 13" x 9" baking dish. Cover with 1/3 of the noodles, 1/3 spinach mixture, 1/2 mozzarella, and 1/4 cup Parmesan.
  • Repeat layers, using 1/2 the remaining sauce and noodles, and all the filling. Top with the remaining noodles, sauce, cheeses.
  • Bake at 350°F for 45 minutes. Let stand before cutting. 

Reprinted with permission from Palate Pleasers by the former Women's Auxiliary of Hebrew SeniorLife (then Hebrew Rehabilitation Center for Aged in Boston). 

Brisket Sliders

By: 
Marcy Goldman

You'll need an already prepared and cooked brisket, or leftover brisket, to make these fabulous mini sandwiches. Top with my special sauce (recipe below) and assemble them on small rolls (slider rolls or homemade mini challah rolls). Pile a platter of these for a Hanukkah party, Shabbat, or any celebratory occasion.

Top or serve alongside my tri-color Asian coleslaw, caramelized onions and ranch fries, or latkes for a holiday feel.

Ingredients: 
SLIDERS:
4 pounds, approximately, leftover brisket chunks and bite-sized pieces
Mini challah rolls, slider rolls or mini hamburger buns
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SPECIAL SAUCE:
1 cup pan gravy from brisket, optional
1 1/2 cups honey barbecue sauce
1/2 cup ketchup
1/4 cup cola
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon cumin
Salt and pepper
Directions: 

For the brisket and rolls

  • Shred or cut the brisket into bite-sized pieces. Place in a large bowl.
  • Slice the rolls in half. Have a large serving platter nearby.

For the special sauce

  • In a medium saucepan, over medium heat, warm the pan gravy, BBQ sauce, ketchup, cola, onion powder, cmoked paprika, garlic powder, and cumin. 
  • Simmer on low for 30 minutes.  Season to taste with salt and pepper.
  • Pour over brisket in bowl and mix well.

To assemble

  • Place bottom halves of rolls on platter and top each with 2 ounces or so of the sauced brisket. Top with tri-color Asian coleslaw (or serve alongside).
  • Top with second half of roll and serve.

Marcy Goldman is a cookbook author of several titles and host of the popular website, www.Betterbaking.com. This recipe is reprinted with permission from The Newish Jewish Cookbook (February 2019 River Heart Press).

Best-Ever Tomato Tart

By: 
Marcy Goldman

If you haven't ever eaten a fresh, homemade tomato tart, you've been missing out! This recipe is a taste experience that blends pizza and quiche into a savory tart – utterly fantastic. Use store-bought pastry dough to speed up the prep. I recommend serving this tart anytime, though it makes an especially welcome vegetarian entrée for Shavuot, Shabbat luncheon, and Sukkot.

Ingredients: 
BUTTER PASTRY:
2 cups all-purpose flour
3/4 cup unsalted butter
1 teaspoon sugar
1 teaspoon salt
1 tablespoon lemon juice
1/2 cup ice water
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TOMATO BASIL TOPPING:
1/2 cup chopped fresh basil
1 cup chopped fresh parsley
3 large garlic cloves, peeled
1 tablespoon fresh thyme leaves
Salt, pepper
1/2 cup olive oil
2 1/2 pounds medium-size tomatoes, sliced
1/2 pound medium cheddar cheese, grated
1/4 pound fontina cheese, grated
4 tablespoons Dijon mustard
1/2 cup Parmesan cheese grated
Directions: 

For the pastry

  • Place the flour in a large mixer bowl. With a pastry blender, or your hands, cut in the butter until mixture is crumbly – a somewhat lumpy, bumpy mixture of little and larger lumps of flour-covered butter.
  • Make a well in center of flour mixture and stir in the sugar, salt, and lemon juice.
  • Drizzle in most of the ice water, and using a fork or fingers, toss mixture together to moisten flour. Stir to make a soft mass and pat into a rough dough. Add remaining (or additional) ice water as required to make sure the dough sticks together.
  • Turn out onto a lightly-floured work surface. Knead very briefly into a smooth, cohesive dough. Place dough in a Ziploc bag and refrigerate at least one hour or up to two days.

For the tomato basil topping

  • In a food processor, add the basil, parsley, thyme, and garlic, and season with salt and pepper. Add olive oil and blend to mince garlic and mix ingredients, about 1–2 minutes.
  • Prepare tomatoes and place in a large bowl, cover with herb marinade, and toss to blend.

To assemble and bake

  • Stack two baking sheets together and line the top one with parchment paper. Roll out dough on a lightly-floured work surface to an 11 x 17-inch rectangle and transfer to the baking sheet. Preheat oven to 400°F.
  • Bake 10-15 minutes to just dry out the  crust. Cool slightly and then brush the dough with the Dijon mustard. On top of the dough, arrange half the cheddar and fontina. Arrange the herbed-tomato slices in rows on top of the pastry; add the rest of the grated cheddar and fontina, and last, sprinkle on the Parmesan.
  • Bake, immediately lowering temperature to 350°F, 30-35 minutes until the edges of the pastry are browned and top is bubbling (tomatoes are softened, and cheese is melted and golden).
  • Cool slightly and cut into large squares to serve. Good served warm, at room temperature, or re-heated.

    Marcy Goldman is a cookbook author of several titles and host of the popular website, www.Betterbaking.com. This recipe is reprinted with permission from The Newish Jewish Cookbook (February 2019 River Heart Press).

Slow-Cooked Lamb with Potatoes

By: 
Stella Cohen

An easy one-pan lamb and potato dish, which is perfect as a family meal on a chilly night. The lamb is gently simmered on the stovetop then briefly browned in the oven. Traditionally, this flavoursome dish is served for the Passover dinner, paired with a green salad or stewed green beans.

Ingredients: 
3¼ pounds (1.5kg ) shoulder of lamb, cut through the bone into even chunks
5 tablespoons olive oil
2 onions, roughly chopped
2 fresh bay leaves
2 small sprigs fresh rosemary
Sea salt and freshly ground black pepper
3-4 cups hot chicken stock
2¼ pounds (1kg) waxy potatoes, peeled and quartered lengthways
3 tablespoons roughly chopped flat-leaf parsley, use leaves and tender stems
Directions: 

Equipment: An enamelled cast-iron, shallow oven-to-table casserole

  • Trim excess fat from the lamb.
  • Heat 4 tablespoons olive oil in the casserole over a medium-high heat. Add the lamb and cook in batches on all sides until lightly browned. Remove the lamb with tongs and keep in a heatproof dish.
  • Add the onions to the casserole and cook for 5 minutes, stirring frequently, until softened.  Return the browned meat to the pan. Add the bay leaves, rosemary sprigs and season with salt and pepper. Pour enough hot stock to just cover the lamb. Bring to a boil. Cover, reduce the heat and simmer for 3-4 hours or until the meat is tender, adding more stock as necessary. Skim the fat off the cooking juices in the pan.
  • Meanwhile boil the potatoes until just tender and drain.
  • Scatter the potatoes over the lamb and sprinkle with half the parsley. Drizzle remaining olive oil over the potatoes and season with salt and pepper.
  • Preheat the oven to grill/broil 15 minutes before serving. Place under the grill for 15 minutes or until the potatoes are golden brown. Serve at once with the remaining parsley sprinkled on top.

Stella's Hints

  • Ask your butcher to cut the shoulder into roughly 2 - 2 ½-inch chunks.
  • Lamb chops can be used instead of shoulder, which will save cooking time.

Reprinted with permission from Stella’s Sephardic Table: Jewish family recipes from the Mediterranean island of Rhodes © 2012 by Stella Cohen, The Gerald & Marc Hoberman Collection. Photography by Marc Hoberman.

Sephardic cuisine expert, artist, textile designer, and cookery writer, Stella Cohen is a passionate ambassador for the Jewish community, dedicating her life to the celebration, preservation, and education of Sephardic values and traditions. Stella’s heart lies in Southern Africa as well as in the Mediterranean, as she was born and raised in Zimbabwe and has a family tree entrenched in Sephardic history. Her parents originate from Rhodes, Greece, and Marmaris, Turkey and she is the great-granddaughter of Yaacov Capouya, the Rabbi of Rhodes.

Pumpkin Chocolate Rugelach

By: 
Jan Rood-Ojalvo

Rugelach is one of those quintessential Jewish desserts that should be enjoyed year round. Here is an autumn version that uses pumpkin and spice to enhance its buttery pastry. It is especially delicious warm from the oven.

(Psst: Prefer a savory rugelach? Try this recipe for Pumpkin Parmesan Rugelach.)

Ingredients: 
1 cup (8 oz) unsalted butter
8 oz cream cheese
1/4 cup sugar
1/3 cup pumpkin (or mashed butternut squash or sweet potato)
1 teaspoon vanilla extract
2 cups flour (more if dough is sticky)
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup Nutella or chocolate chips
1 cup chopped pecans, almonds or walnuts (optional)
1 egg yolk
Directions: 
  1. In an electric mixer, beat butter and cream cheese. With mixer on low, gradually add sugar, pumpkin, vanilla, flour, cinnamon, ginger, nutmeg, and cloves. Mix until just combined. Add flour, 1 tablespoon at a time, if dough is too sticky.
  2. Divide dough into 4 equal balls, wrap in plastic, and place in refrigerator for 2 hours or up to several days.
  3. Preheat oven to 375°F. Remove one ball of dough at a time from fridge, place on floured surface, sprinkle flour on top, and roll into a 10-inch circle. With a knife or pizza cutter, slice into 8 wedges. 
  4. Lift one wedge away from circle and place a teaspoon of Nutella or chocolate chips across the wide curved end. Sprinkle with nuts, if desired. 
  5. Roll gently, but firmly, from the wide end up over the chocolate and down to the point. Place point side down on a lightly greased baking sheet. Bend the two ends away from the pointed side, so the roll becomes curved into a crescent. Paint with beaten egg yolk for a shiny glaze.
  6. Bake about 15 minutes or until golden brown. Cool on rack.
     

    Jan's Baking Tips

    I like to bake just one set of eight rugelach to enjoy fresh each day. If the dough is too cold and hard from the fridge, it may split as I roll it. I simply microwave the dough for 10 seconds to make it malleable, but not warm, before rolling it. I sprinkle plenty of flour to keep it from sticking to the counter.


    Jan Rood-Ojalvo has longstanding ties to Congregation M'kor Shalom and the Katz JCC, both in Cherry Hill, NJ. Jan, who lives with her husband Steve in Haddonfield, NJ, loves baking, traveling, opera, and staying in touch with her six children – and two granddaughters.

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