These are royally good cookies, and maybe our most popular Jewish baked good at Zingerman’s Bakehouse. To make our Rugelach, we start with a rich cream cheese and butter pastry, fold it up with special fillings, sprinkle it with sugar and bake it to a golden brown. They’re not too sweet, full of flavor, and really great any time of day. In this hands-on class, we’ll teach you how to make three different flavors of Rugelach—Dark Chocolate, Apricot, and Walnut & Currant—and will practice two different ways to shape them, before baking them to a golden brown.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the Rugelach you made in class.
In-Person: We'll end class with a Royally Good Rugelach tasting and you'll also go home with some great coupons.
What our guests have to say about this class:
It's an intimate environment to help you feel comfortable with the material. It is fun and informative in ways I wouldn't have thought! There are suggestions and techniques I've learned here that I definitely want to use ASAP at home. —Natalie K.
The length of the sessions is perfect, and it is such fun to walk away with a box of goodies. I've taken a couple of classes now and I always learn something new. There will be many gifts of rugelach this holiday! —Marlene G.
I bake frequently and the recipes I've learned at BAKE! always receive rave reviews. —Anon.
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