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Bonne Maman makes the best sour cherry preserves. That's what she's using.

Hello 👍👍👍

Hello 👍👍👍

Hella!

That's how my Bubbe taught me to make them when using a jam filling…if you make these kinds in the crescent shape, the jam leaks out during baking and burns and makes a total mess!

I put cardamom in my coffee pot before brewing. So good.

How did they turn out?

Gotta find her fruit galette then! : )

So so true.

Hola i like 👍👍❤️❤️

The website says 1 week, and that they also freeze well. I made them and gave them all away already, tasted great!

Yes, in the recipe as printed in The NY Times, she says you can use a hand mixer. I just now did that.There’s no need for a workhorse like a stand mixer in such a simple recipe.

I did it by hand with a fork and it was fine. Delicious in fact!

Maybe you didn’t combine the butter and cream cheese enough. If you had, I don’t see how just the butter could “pool.”

Here you go. I copied and pasted from the NY Times FOR THE DOUGH: 1 (8-ounce/225-gram) package cream cheese, softened 1 cup/225 grams unsalted butter (2 sticks), softened ¼ cup/50 grams granulated sugar 1 teaspoon vanilla extract 2 cups/255 grams all-purpose flour, plus more for rolling ½ teaspoon fine sea salt Nonstick cooking spray (optional) FOR THE FILLING: ½ cup/100 grams granulated sugar ¼ cup/55 grams light brown sugar, firmly packed 1 ¾ teaspoons ground cardamom ¼ teaspoon ground cinnamon ¾ cup/75 grams walnuts, coarsely chopped (optional) ½ cup dried cherries, coarsely chopped ½ cup/120 milliliters cherry preserves or jam Milk, for brushing Add to Your Grocery List Ingredient Substitution Guide PREPARATION Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated. Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days. Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside. Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out. On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface. Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape. Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough. When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top. Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

@@christine6059 thank you! I was so surprised to see the paywall

@@bardoorble6045have you tried this? how many does this make?

Probably never. Her column was cancelled some months ago

@@gonzaloperez7124 thats bad news i loved her recipes and her personality :(

YES!!!

Go....

Melissa Clark actually is Jewish. She references it in her 2019 latke NYT Cooking video.

I’m surprised that no one on her staff knew the correct pronunciation.

I'm Jewish…I've yet to meet a Jew who speaks fluent Yiddish who says "roog" instead of "rug", sooo………idk what you're talking about

Lots of dialects in Yiddish, and often it's the vowels that show the variations. I'm a native speaker, and we've always said roogelakh also, but really the vowel sounds like a cross between the oo and the u sound. But who cares? All these folks complaining about her hair, the kitchen layout, and now her Yiddish? Just make and eat and enjoy!

Ur miserable but I hope u heal from ur disordered eating

Dawg. Have you ever eaten sweets for the holidays

How rude and ugly your way 😂

Why does it matter if she has a personality or not? This is a cooking video. It so happens that a lot of people like her and her recipes. If you don't, you can simply ignore the videos she's featured in. It's really simple.

I love Melissa. She gets straight to the point and doesn't waste time.

That’s the beauty of the internet. There’s content available for everyone’s taste. I say more Melissa please. I like her and that is why I click on her videos. Why the need to leave a negative comment about someone you chose to watch? And the comment about her not eating her food, just no.

@@Carolll9 Well said. I think she’s charming.

@@butterdish if you don’t like my comment, you can ignore it. It’s that simple to follow your own logic, dummy.