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A Treasury of Jewish Holiday Baking
An excellent Resource that serves you well year-round with terrific recipes!

A Treasury of Jewish Holiday Baking
by Marcy Goldman
Hardcover - 400 pages 1 Ed edition (October 1998)
Doubleday; ISBN: 0385479336
Dimensions (in inches): 1.59 x 9.54 x 8.52
List Price: $25.00 Our estimated Price: $17.50
Written by a master baker who is also a professional journalist, this book is devoted exclusively to the full range of Jewish holiday baked goods. From bread and bagels, to Challah and Matzoth, to cheesecake and Bubka, you can seek "authenticity" or adapt the foods to suit your tastes. The recipes are well supported with advice on techniques, ingredients and even a little history. This is a reference book which will serve you well year-round. Order this book
With great recipes such as: Chocolate Cream Cheese Rugulah
A new spin on a popular rugulah recipe. Chocolate makes this unique, a cream cheese dough makes it easy. For chocolate addicts, use chocolate hazelnut filling. For a "Black Forest" rugulah, use raspberry or cherry preserves as filling.

DOUGH
1/3 cup sugar
1/2 cup unsalted butter or margarine
1/2 cup cream cheese
1 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla

FILLING
1 cup chocolate hazelnut paste (*)
2 tablespoons sugar
1/4 teaspoon cinnamon
1/2 cup pecans (finely chopped) - optional

GARNISH
l egg white - whisked
confectioner's sugar for dusting

(*) Chocolate hazelnut paste can be found in gourmet stores and supermarkets in the jams and peanut butter section. Nutella is a well-known brand. Kosher brands are available.

Cream the sugar with the butter or margarine and cream cheese. Blend in the flour, cocoa powder, salt, and vanilla. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. Turn dough out onto a lightly floured board and pat into a flattened disc. Wrap in plastic and chill for 30-60 minutes or overnight.
(Food processor method): Use the steel knife and place the flour, salt, cocoa, and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30-60 minutes or overnight.
Preheat to 350 F. Line a baking sheet with parchment paper.
Divide dough in two. Roll each portion into a 10 inch circle on a well-floured board. Be careful not to exert undue pressure on rolling pin because dough is delicate. Spread chocolate filling on dough, then sprinkle on sugar, cinnamon and nuts. Roll up each edge into a miniature crescent. If using jam, spread on jam, then sprinkle on sugar, cinnamon and nuts.
Brush with beaten egg white. Bake until done - about 25 minutes.
Dust with confectioner's sugar if desired.
Makes approximately 18-24 pastries, depending on size.         Order this book

Next: The Almost No-Fat Holiday Cookbook

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