Tuesday, February 16, 2010

"The greatest danger for most of us is not that our aim is too high and we miss it, but that it is too low and we reach it." Michelangelo

Okay, so I'm no Michelangelo. But I DO bake awesome rugalah. And since I'm not one of those evil people who withhold recipes -here it is:

Lizzie Ruggies
2 and 1/4 cups of unbleached flour
1/2 pound of cream cheese (room temp)
1/2 pound of sweet butter (room temp)

Mix together ( much easier if you use a mixer with a dough hook ) Roll into ball.
Refrigerate for at least 5 hours or overnight

Cut into 4 quarters.
Roll quarter in the form of a pizza with confectionary sugar underneath. Sprinkle alot of a sugar/cinammon mixture & finely chopped walnuts. Slice and roll into crescent roll form. Bake at 350 for 15 to 20 minutes depending on how well done you like it.

And as Marie Barone from Everybody Loves Raymond says - Don't forget the love.


  1. My grandmother made the BEST ruggelah. She cut them into huge pieces. When I was a kid, I thought they looked like the treads of a tractor. (Yeah, yeah, metaphors 'r' us, even back then!) Anyway, my brothers and I called them tractors until well into adulthood.
    Grandma not here to make them anymore.
    Love to have some of yours!

  2. Well, the batch I made today is for my parents anniversary and shipping them off to Ohio tomorrow but promise to make for a future meeting.

  3. OMG. My mouth is watering. I LOVE ruggelah! They look delicious. I'll look forward to trying them at an upcoming meeting!