Why are so many people obsessed with rugelach? This easily found Jewish pastry is basically just some rolled-up dough with different fillings (they vary from community to community), so why are ...

Rugelach pastry is usually made with dairy in the dough, sometimes sour cream, for moisture and texture. Dairy-free rugelach does exist, too. But in my humble opinion, the best version is made ...

This rolled pastry laced with sugar ... Unfortunately, schnecken is harder to find than its more popular sweet sister rugelach (also rolled with similar fillings). But the sweet story behind ...

Smalls was working as a chef in a hospital in 1964 when he found a recipe for rugelach in the newspaper. He isn’t Jewish and hadn’t grown up with the pastry as a child in South Carolina ...

Texture has so much to do with the appeal of a cookie – whether you’re going for crispy, chewy or melt-in-your-mouth, The Globe’s food columnist Julie Van Rosendaal will guide you to that ...