A hearty crescent-shaped cookie with a not-to-sweet filling, Grandma’s Rugelach recipe is a seasonal treat worth waiting for.

The dough in this recipe works for both sweet and savory-style rugelach. Prepare the dough at least 2 hours in advance of using, or up to 2 days in advance. If you are gluten-free, you can swap ...

This unique recipe is perfect for a family activity ... on the wide end of each triangle and roll it into a small rugelach shape. 3. Repeat with the remaining malawach. 4. Arrange the rolls ...

The word rugelach, roughly translated, is “little twist” or “tiny package.” They’re a pastry made with butter and/or cream cheese in the dough. Russian tea biscuits on the other hand ...

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the fridge before proceeding with the recipe.

Repeat with the remaining dough, tomato sauce and toppings. The semonlina in this recipe will give the base added crunch and stop it from sticking. But you can replace it with an equivalent amount ...

Adapted from 'The Joy of Pizza' by Dan Richer with Katie Parla (Voracious) ...