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Learn the art of making Rugelach with popular food influencer Chaya Rapoport. Nibble a few after class, take them home to enjoy, or freeze for your Rosh Hashana dinner. Many Italians enjoy rigatoni, ravioli, ricotta and risotto while many French enjoy ratatouille, many Japanese enjoy ramen and many Scandinavians enjoy rhubarb. Jews also enjoy many types of food that begin with the letter "R" including ribs and roast beef on rye, but one could argue that in the Jewish food scene the letter "R" is most commonly linked with the reliable, robust and righteous Rugelach. Rugelach is not a Jewish baked good. It's a baked great! Rugelach are baked by the ordinary but most Rugelach are nevertheless extraordinary. Creating quality Rugelach is both art and science but the former is where the magic comes in. While chocolate and cinnamon are standard flavors, Rugelach are often offered in a number of other varieties including raspberry, apricot, raisin and poppy seed. That said, you will rarely find mint, garlic, paprika or zucchini Rugelach, or horseradish or ghost pepper Rugelach.
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