Tag Archives: Rugelach

Bring it on 2016!

31 Dec

If you asked me a year ago if I thought I’d be where I am today, I probably would have laughed at you. If you told me I’d be making plans and designs for a fabulous couple’s wedding cake, I never would have believed you. If you told me I’d make a beer bucket cake using modeling chocolate and isomalt, once again, I’d think you were out of your mind!

…But I did ALL of that!!

2015 was the year I rediscovered how much I truly enjoy the art of baking. Cakes, cookies, pies, pastries, you name it! 2015 was also the year I got to marry the love of my life, go on an AMAZING honeymoon and share all my experiences with my biggest fan, my husband.

Here’s a little collection of my favorite highlights from 2015:

Don’t let me fool you, there were many ovens slammed, spatulas thrown and fondant crumbled, but I learned A LOT:

  • Maracons will decide when they want to be perfected. If it’s raining, they may decide that they don’t want to rise. If it’s sunny, they may decide to be hollow inside. I’ll get there, I will be in charge of the maracons in 2016!
  • FunFetti is my FAVORITE
  • Cheesecake is my nemesis
  • Isomalt is SO MUCH FUN! Tricky, but fun to experiment with!
  • Snowmen are not as easy as they look
  • Be CrEaTiVe
  • Vodka is a bakers best friend… when painting a cake of course!

Get ready 2016, I’m coming for you!

me apron

I hope you’re all hungry!

Happy Thanksgiving!!

24 Nov

Thanksgiving is by far my favorite holiday (birthdays come as a very close second)! It is the one holiday where all of my family comes together and we eat all day, drink all day and have an overall amazing time.


This year we have 16 people coming to my parent’s house!

  • My mom, Barb,  is making 2 turkeys (one of which is obviously for the amazing midnight (or later) Thanksgiving sandwiches that are made by my Uncle Bernie). She also pretty much runs the show with beautiful flowers, tons of food and wonderful decorations
  • My sister Kim, our resident wine specialist, is bringing numerous bottles of wine.
  • My brother John will be setting up every video game we have to occupy my cousin Aiden and Zach (as well as occupy my uncle and my dad!)
  • My dad sets up the most amazing meat, cheese and cracker plate! It takes up majority of our counter.
  • My Aunt Christine and Uncle Bernie will be bringing Black & White Cookies from NY as well as a 7 layer cake and a couple dozen NY bagels (growing in Rockaway Beach, Queens, my parents have been spoiled by good bagels and sorry, but MA bagels are no match for the NY ones!)
  • Uncle Bernie will also be making his amazing Ceviche from a Stripped Bass that he caught on Monday.
  • I will be baking: Apple Pie, Rugelach, Crumb Cake and Baklava and somehow manage to make my way through Penn Station at 3pm on one of the busiest days of the year!

… And that’s just a few of the participants!

I wanted to make this entry a little different from the others by incorporating all aspects of our Thanksgiving.

A little about our cheeses:

This meal (yes, we do consider it a meal!) has become a weekly occurence in our house, but my dad definitely out does himself for Thanksgiving.



  • Dried salami with herbed de Provence
  • Dried salami with garlic & herb
  • Prosciutto
  • Assortment of other Italian dried meats


  • Parmigiano-Reggiano
  • Horseradish Cheddar
  • Manchego
  • Gruyère
  • Le Roulé
  • Jarlsberg
  • Gouda
  • Baby Brie
  • Smoked Mozzarella

A little about our drinks:

Thanksgiving wine is something that people have questioned in families for years….  In my opinion, you should drink what you like.  Pairing wine on Thanksgiving is a near impossible task due to the copious amounts of side dishes, before dinner appetizers and of course the main event …. the Turkey.  Beaujolais pairs best with the actual bird.  The jammy strawberry notes produced by the Gamay grape are lovely with the subtle flavors of Turkey (if you have gone with the traditional fashion of baking a turkey).  Two other wines that pair particularly well with the thanksgiving feast, if you are really concentrating on pairing the meal, are a Riesling and a Pinot noir, I would choose the 2005 Trimbach Riesling Cuvee Frederic Emile, France, Alsace and the 2007 Au Bon Climate Pinot Noir California, Santa Barbara.

This year I chose the wine according to what the family likes:

  • Moet & Chandon Imperial Champagne NV Brut
  • Veuve Cliquot Rose NV Champagne (Pink Bubbles make everything better)
  • 2010 Santa Maragarita Pinot Grigio (Because Mom like it)
  • 2010 Livio Pinot Grigio Italy, Friulano
  • 2010 MauroSebaste Barbara d’ Alba Italy, Piemonte
  • 2009 Patricia Green Cellars Reserve Pinot Noir, Oregon, Willamette Valley


And I cannot forget a little something from my own small collection of wine….  a 1999 Chateau Musar, Lebanon, Bekaa Valley — a Killer wine from Lebanon made of Cabernet Sauvignon, Cinsault and Carignan, one of my personal favorites…. full of dark fruits balanced with favors of earth balanced acidity and medium tannins.

And Just for fun….. Don Julio 1942.



This year for Thanksgiving, as I mentioned above, I made:


Apple Pie                   Rugelach                  Crumb Cake                    Baklava

Baking this year ended up being a bit of an ordeal. I had 2 days to make ALL of this! Sunday was spent recovering from Steve’s Birthday, so there was no way any baking was going to take place then. That left Monday to make the Baklava and Puff Pastry and Tuesday to make the Rugelach, Crumb Cake and Apple Pie. Jeez, it makes me tired just typing it all out! Then I brought everything to work Wednesday morning (including clothes for 4 days, and for anyone that knows me that’s equivalent to clothes for roughly 2 weeks!) and then left around 2pm for Penn Station.

Somehow I made it through the madness, spent the night in Boston, ventured home Thanksgiving morning and had a fabulous time with family and friends.

I have so much to be thankful for this year and I hope you all enjoy your Thanksgiving as much as I’ve enjoyed mine.

Happy Thanksgiving!!

A Family Favorite!

6 Sep

Well I’ve officially had this blog for about 4 months now, and for about 4 months my family has been begging me to make one of their favorite pastries. Finally, here it is… My Rugelach!

Thanksgiving is one of the biggest holidays my family has. Family members come in from all over, my mom cooks enough food for a small country, we all drink enough to last us at least a week and we attempt a game of football in the front yard which always happens to be in the rain! We have a blast! Last year when I went home I baked a variety of pies, cakes and pastries and one of the treats was my Rugelach. My cousin Ted and his girlfriend Stephanie loved it so much that we all began brainstorming possible names for bakeries that I could open and different ways to promote me. Ted was actually the one to come up with Kristin’s Cravings! Unfortunately, Ted and Stephanie live in NC and can’t enjoy my Rugelach as much as they’d like to so I promised them that the next time I made it, I’d send a tin down to them. This was my first time transporting my pastries by mail, but it worked! They made it to NC in about 3 days (through Hurricane Irene!) and were devoured in less than 24 hours.

I like to experiment with my recipes a bit and change them up depending on what tastes I’m in the mood for. When I found this recipe for Rugelach it called for walnuts and apricot jelly as the filling and a heavy dough. I decided to switch things up and needless to say I’m pretty proud of my creation. What’s also great about this recipe is that it gives you a chance to be creative. Use fillings that jump out to you and change things according to your tastes.

So here it is.. The long-awaited Rugelach recipe!

What You’ll Need:

  • Puff Pastry
  • 1 Bag of Semi-Sweet Chocolate Chips
  • 1/2 – 3/4 Cups of Nutella
  • 1/2 – 3/4 Cups of Strawberry Jelly
  • 1 Tbs of Cinnamon
  • 1 Tbs of Granulated Sugar
  • 1 Egg

To Prepare:

  • Preheat the oven to 350 degrees F
  • Line a baking sheet with parchment paper


In a small bowl, scoop in the Nutella and strawberry jelly. Place the bowl in the microwave and heat for about 30 seconds; stir to combine. If they are not fully combine, place the bowl back in the microwave for another 10-15 seconds. Taste the mixture. If it’s a little too nutty add some more of the jelly and if it’s too sweet add more of the Nutella. This recipe is all about what you like.

For the Puff Pastry, this can be found in the freezer section of your supermarket, or made from scratch using my Puff Pastry recipe under the Baking Tips section of the blog. Either method you chose, take the pastry out of the fridge and roll out until is it about 1/8 inch thick. If you made the pastry from scratch you’ll want to cut it in half and only use one half for now. Place the other half back in the fridge. Once the pastry is rolled out, use a knife to cut out a 9-inch circle.

Use the Nutella and Jelly mixture you created earlier to spread a layer over the top of the rolled out dough. Be generous! I’ve been told by my ginnie pigs taste testers (aka my family) that they prefer more of the filling. Once the filling is spread, sprinkle plenty of chocolate chips over the top. Keep most of the chips away from the center and more toward the edges to make it easier to roll later on.

Using a pizza cutter or a sharp knife, slice the dough like you would a pizza into about 16 equal wedges. Beginning with the outside edge of each wedge, roll up to enclose the filling. This part may get a bit messy, but I’ve always found the messier the better! Place each roll about 1 inch apart on the prepared baking sheet. Repeat with the remaining wedges.

Once all the dough is rolled and placed on the baking sheet, lightly beat an egg; brush over the tops of each roll and sprinkle with granulated sugar and cinnamon.

Bake the sheet, rotating halfway through, until the rolls are golden brown, about 30 minutes. Transfer to a wire rack and let them cool completely.


%d bloggers like this: