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Old 11-29-2007, 03:36 PM   #11
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There is this bakery in Baltimore, they make absolutely the best rogalach ever. Even better than my grandmas, for sure better than my moms, and they aere dairy free, yum. Unfortunately they do not ship, otherwise I'd spend most of my money there.
Charlie, is dairy forbidden in your home? Just curious. My grandma kept two sets of dishes - one for meat & one for dairy.

Going a little off topic re ordering/shipping food - found a place for nyc knishes that will ship. While I have not tried them, here's a link:

NewYorkFirst.com: Yonah Schimmel Knishes
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Old 11-29-2007, 03:45 PM   #12
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I've corrected my above post (#5) for the sake of the name (it is Lora, not Lara Brody).

While I'm at it, though, I put in my vote for the apricot preserves, raisins and nuts filling. There is something about the tang of apricot that seems to make this pastry special ( and Haimish!) Then again, I am a chocolate lover, so, maybe sometime I'll give that a try...
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Old 11-29-2007, 03:54 PM   #13
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Amy, to answer your question, I am in the same lines as was your grandma. Dairy is fine, but since you can't have it after meat, why bother. I am very much a carnivorous so I eat a lot of meat, which means I would rarely have an opportunity to it those rogalach. Anything that is vegetarian so to speak could be eaten at any time. So I try to make most of deserts Parve. But I do love dairy stuff.
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Old 11-29-2007, 03:57 PM   #14
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Oy, what a rip of.
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Old 11-29-2007, 04:16 PM   #15
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Oy, what a rip of.
Have you eaten them?
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Old 11-29-2007, 04:32 PM   #16
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$4 dollar a knish. I'll choke on it.
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Old 11-29-2007, 04:42 PM   #17
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ahhhh guys....rugelah have to be made with cream cheese and butter.....and knishes...yum....I think it's Joan Nathan that has a good recipe for rugelah
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Old 11-29-2007, 04:58 PM   #18
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$4 dollar a knish. I'll choke on it.
This is, after all, New York......

I haven't had one for quite a while, but as I recall, they are better than any I ever ate.
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Old 11-29-2007, 05:33 PM   #19
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ahhhh guys....rugelah have to be made with cream cheese and butter.....and knishes...yum....I think it's Joan Nathan that has a good recipe for rugelah
Ella dear, where do you think they were getting cream cheese in Russia, 100 years or so ago? No cream cheese, neah.
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Old 11-29-2007, 11:27 PM   #20
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For those who prefer to use cream cheese, I gather one major annoyance with Rugelach is working with the sticky dough that results. I came across this tip during a web search; when I get around to trying my novice hands at making Rugelach, I think I'll get ahold of a pack of gallon-size Ziploc bags, and try it this way:
'Here is the world's best trick for handling rugelach dough, from Gloria Kaufer Greene's "New Jewish Holiday Cookbook":

After mixing the dough, separate it into 3-4 sections, and put each in a plastic Ziploc bag. Roll the dough into a circle while it's in the bag. (I divided a batch into four portions, and rolled each into a 9-inch circle.)

Then, put the rolled-out, bagged dough into the refrigerator and chill for an hour or more.

Remove dough from fridge, and, using scissors, cut the bag open on all four sides and peel the plastic away from the dough disc. Voila! You have avoided struggling with messy, sticky dough, and have perfect circles ready to fill.

Now, sprinkle the filling over each circle; slice into 8-12 sections using pizza cutter; roll up each section the same way that you would roll a crescent roll, from the outer edge in.

I've found this technique makes rugelach-making sooooo much easier, no matter which recipe you're using.' [ Copied from community.cookinglight.com, Bold Italics mine]
Comments, all you pastry experts?
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