Hi Mary Evelyn & Jim,

Yes, the Rugelach do melt in your mouth. Unfortunately, my Doctor diagnosed me with Sugar Diabetes about 6 months ago, so my sweets are now severely limited. I still like to make them though.

Krispy Kreme is unfortunately another of my vices that I can no longer pursue. Rats! Just when they have opened up a newly remodeled Krispy Kreme Shop, and a Dunkin Donuts/Baskin Robbins Shop not even 15 minutes away, over in High Point, NC.

We always attend the NC State Fair each year, and this year was no exception. We catch the Amtrak Train over in Spencer, NC and it drops us off in Raleigh, NC, and then picks us up at the end of the day for the return trip back home. I love trains, and that's the only way I have ever really enjoyed the Fair. I have always hated fighting the traffic.

I must admit that over the years I've enjoyed my share of Corn Dogs, Elephant Ears and Funnel Cakes, and even as recently as last year, I sampled a Fried Oreo, a couple of Fried Twinkies, and yes, even a Fried Snickers bar. but I must admit I couldn't ever bring myself to try the hamburger-and-doughnut combo. I started calculating calories and cholesterol, and I really couldn’t add numbers that big in my head, but even without Cheese, I knew that it was in excess of a 1,000 per Bacon Burger.

Sorry to get off on a tangent Peter. Wishing you and the Family a Happy Hanukkah Holiday.

Have A Great Evening My Friends,

Phil

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Hi Peter,

Thanks for all of the great information my Friend. The Sufganiyot look and sound delicious. Unfortunately, I grew up with both Dunkin Donuts and the "Down South" version, Krispy Kreme.

Krispy Kreme also has the traditional fried Donuts, complete with the hole in the middle, where they take the calories out, but they also have the fried Puff Donuts, similar to the Sufganiyot, which are served either powdered or unpowdered and filled with everything from Jelly to Cream Cheese. Back on Valentines Day they had a wonderful one that was covered with Strawberry Icing and Sprinkles, and then filled with Cream Cheese. Below is a Mixed Dozen of the little devilish delicacies...

And, just to prove that us "Rednecks" can be Gourmets too, just sink your teeth into one of thiese scrumptious "Bubba Burgers"....

If you wanna step up to the big leagues, just try one these "Heart Attacks Waiting To Happen". Can't you just almost hear your arteries hardening? This 1 Pound beef patty is covered with grilled onions, cheddar cheese, and 5 strips of bacon, and then sandwiched between two Krispy Kreme Donuts. I saw these down at the State Fair, and they were brought to us by the same fine Folks who gave us "Deep-Fried Twinkies", "Deep-Fried Baby Ruth Candy Bars", and "Deep-Fried Sticks of Butter".

All kidding aside, I hope you enjoy your Sufganiyot, and I wish you a Blessed Hanukkah.

Shalom My Dear Friend,

Phil

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Hi Peter,

I was just recently introduced to another delicious Pastry, which even though it's not fried, I understand that it is still considered to be a Tradition by some for Hanukkah.

Rugelach can be made with sour cream or cream cheese doughs, but there are also pareve variantions with no dairy ingredients, so that it can be eaten with or after a meat meal and still be kosher. Cream cheese doughs are the most recent, probably American innovations, while yeast leavened and sour cream doughs are much older. The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside.

This was my first attempt at making Rugelach on my own. I couldn't believe how good it was! I've used a different preserve for each ball of dough and they have all been excellent!” This is truly a melt in your mouth cookie with an apricot filling that will have people beg for more.

Rugelach

Ingredients

• 1 cup unsalted butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

• 1/2 cup apricot preserves
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup chopped dried apricots
• 6 tablespoons white sugar

• 1/4 cup milk
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon

Directions

1. In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
3. Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
4. Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

Have A Wonderful Hoilday Season,

Phil