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 class, we’ll make three rugelach flavors—dark chocolate, almond sesame, and date—and practice two different ways to shape them (as seen in our cookbook, Zingerman's Bakehouse, available now).
You'll leave bake with our recipes, the knowledge to recreate them at home, four dozen rugelach you made in class and 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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