Flaky, nutty rugelach can be made with a variety of spices, nuts and types of jams with a two-to-one jam to toasted nut ratio in mind, writes Cathy Barrow. Chocolate spread and Nutella also make delicious versions of the pastry, and a savory variation can be achieved with onion jam or harissa and topped with bread crumbs.
Rugelach shows its versatility with sweet, savory variations
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