Pull-Apart Rugelach Adapted from The Smitten Kitchen Cookbook Rugelach fillings are as flexible and creative as you are. Here, we use some jam, cinnamon-sugar, and a mix of chopped nuts, dried fruit and chocolate as the “coarse” mix but you can swap this with 1 cup of whatever you’d prefer. I use an egg wash […]
from smitten kitchen http://ift.tt/1NvfTYW
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