{"id":16046,"date":"2026-06-18T17:32:14","date_gmt":"2026-06-18T17:32:14","guid":{"rendered":"https:\/\/siliconvalleymovingpost.com\/?p=16046"},"modified":"2026-06-18T17:32:14","modified_gmt":"2026-06-18T17:32:14","slug":"cooking-with-judy-a-twist-makes-for-a-rich-tasty-treat","status":"publish","type":"post","link":"https:\/\/siliconvalleymovingpost.com\/?p=16046","title":{"rendered":"Cooking with Judy: A twist makes for a rich, tasty treat"},"content":{"rendered":"
\n

You\u2019ve heard the expression \u201cman plans and God laughs\u201d?<\/p>\n

\u201cTomorrow, I\u2019m doing this.\u201d \u201cNext year I\u2019m doing that.\u201d And then life intervenes.<\/p>\n

Read more Dunn: Newport Harbor collects another CIF Southern California Regional banner<\/a><\/p>\n

I\u2019m sitting in a wheelchair as I write this, my broken ankle elevated on a chair. My houseguests from Sweden hover nearby ready to help: Dr. Johan Malm, a research physician, and his son Felix, a recent master\u2019s engineering graduate.<\/p>\n

The Malm family has visited in the past, and my plan had been to bake their favorites: chocolate chip mandelbread (similar to biscotti) and the more labor-intensive rugelach \u2013 flaky cinnamon-sugared rolled cookies filled with chopped nuts, raisins and the secret ingredient, coconut.<\/p>\n

I figured I would do that while they were gone for the day and surprise them when they returned. So much for that plan.<\/p>\n

Cooking and baking in a wheelchair has its challenges. The counters are too high, I can\u2019t reach the faucets, and the upper cabinets are in no-man\u2019s-land. Luckily, I can stand for a limited time, but clearly, I needed help.<\/p>\n

Picture this: Dr. Malm, esteemed professor of clinical protein science and imaging, and Felix Malm, who just completed his 64-page master\u2019s thesis, rolling rugelach. Both can now add that skill to their professional resumes.<\/p>\n

Some believe that both rugelach and the French croissant derive from a Viennese crescent-shaped pastry which commemorated the ending of the Turkish siege of 1793. The word \u201crugelach\u201d means little twists, and traditionally they were made with a yeast dough.<\/p>\n

\n<\/div>\n

Food historian Gil Marks notes in \u201cEncyclopedia of Jewish Food\u201d that cream cheese, which helps make the dough, was an American innovation, first appearing in \u201cThe Perfect Hostess\u201d by Mildred O. Knopf, who credited the recipe to Nela Rubenstein, wife of famed pianist Arthur Rubenstein.<\/p>\n

Years ago, when my cousin Staci Robbins visited from Atlanta on a high-school trip, she mentioned that when she makes rugelach, she does what her Grandma Claire taught her: she brushes them with melted butter before baking. This way they brown without overbaking, not to mention what this does for the taste.<\/p>\n

Read more Israel seized more land from neighbors since 2023 than it has in decades<\/a><\/p>\n

I adore the filling of these rich cookies and have converted many an alleged coconut refusenik.<\/p>\n

Fullerton\u2019s Judy Bart Kancigor is the author of \u201cCooking Jewish\u201d and \u201cThe Perfect Passover Cookbook.\u201d Her website is cookingjewish.com.<\/em><\/p>\n

\n<\/div>\n

RUGELACH<\/h3>\n

From \u201cCooking Jewish\u201d (Workman Publishing) by Judy Bart Kancigor<\/p>\n

Yield: about 8 dozen<\/p>\n

Ingredients:<\/p>\n

Dough<\/p>\n

\u2022 1 pound (4 sticks) unsalted butter, at room temperature<\/p>\n

\u2022 2 packages (8 ounces each) cream cheese, at room temperature<\/p>\n

\u2022 2 teaspoons granulated sugar<\/p>\n

\u2022 1\/2 teaspoon fine salt<\/p>\n

\u2022 \u00a04 cups all-purpose flour<\/p>\n

Filling<\/p>\n

\u2022 1 cup sugar<\/p>\n

\u2022 1 tablespoon ground cinnamon<\/p>\n

\u2022 2 cups pecan halves and\/or pieces, walnut halves and\/or pieces, or slivered almonds, toasted and chopped<\/p>\n

\u2022 1 cup sweetened flaked or shredded coconut<\/p>\n

\u2022 1 cup raisins<\/p>\n

\u2022 About 1 1\/2 cups seedless raspberry or apricot jam or your favorite<\/p>\n

\u2022 About 5 tablespoons unsalted butter, melted<\/p>\n

Method:<\/p>\n

1. Dough: Cream butter and cream cheese with sugar and salt with an electric mixer on medium speed until blended and smooth. Scrape bowl, reduce speed to low, and gradually add flour. Knead dough lightly in bowl until flour is incorporated and dough is smooth. Wrap well with plastic wrap and refrigerate 2 hours or as long as overnight.<\/p>\n

2. Filling: Mix all filling ingredients together in medium-size bowl, and set aside.<\/p>\n

3. Preheat oven to 350 degrees. Line several baking sheets with parchment paper.<\/p>\n

4. Divide dough into eight portions and work with one at a time, keeping remainder refrigerated. Gently knead a portion of dough until soft enough to roll. Roll dough out on lightly floured board or between two sheets of waxed or parchment paper, and cut out a 10- to 12-inch round (I use a pot lid with a sharp edge). Spread a thin layer of jam over dough, and sprinkle filling over it. Using a pizza wheel, cut into 12 wedges, as you would a pie. Roll up each triangle, starting at the large end. With the seam side down, bend each cookie slightly to form a crescent shape. Place cookies on prepared baking sheets and brush with melted butter.<\/p>\n

5. Bake, two sheets at a time, on bottom third and top third oven racks, rotating sheets from top to bottom and front to back halfway through, until rugelach are light gold, 20 to 25 minutes. They will seem soft, but will firm up on cooling. Carefully transfer to wire rack to cool.<\/p>\n

Read more Army sergeant convicted of attempted murder in Georgia base shootings that wounded 5<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Fullerton\u2019s Judy Bart Kancigor is the author of \u201cCooking Jewish\u201d and \u201cThe Perfect Passover Cookbook.\u201d <\/p>\n","protected":false},"author":1,"featured_media":16045,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,42],"tags":[],"class_list":["post-16046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opinion-columnist","category-represents-the-opinion-of-the-author-who-is-either-a-paid-columnist-or-an-unpaid-guest-columnist"],"yoast_head":"\nCooking with Judy: A twist makes for a rich, tasty treat - Silicon Valley Moving Post<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/siliconvalleymovingpost.com\/?p=16046\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking with Judy: A twist makes for a rich, tasty treat - 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