Secrets to Crescent-Shaped Rugelach

Rugelach are a traditional Jewish pastry snack. Theyre part cookie, part pastry, and often seasoned with a sweep of apricot preserves and cinnamon sugar and laced with raisins and walnuts (but fillings can vary from fruit to chocolate). Our wish list for memorable rugelach includes a bounteous filling encased in a meltingly tender, delicate dough that bakes to a stablebut not rigidpastry.

And to keep it all together, we found a few tips and a rolling technique that keeps the filling on the inside the cookies instead of on the baking sheet. First, if using fruit preserves or nuts, make sure to pulse them in the food processor or chop them finely, respectively. A bit of the filling will still gather around the baked rugelach, lending them a rustic appearancewhile they last.

MAKING RUGELACH

1. Cover the dough with filling: On a lightly floured counter roll each piece of chilled dough into an 11-inch circle about 14 inch thick. Over each piece of dough, spread a thin layer of filling. If you try to pack too much filling into the cookie (and many recipes do), the cookies turn out oddly shaped and burnt because the filling leaks during baking.

2. Roll crescent shapes: Using a knife or pizza cutter, cut each circle into 8 equal wedges. Starting at the wide end, roll up each wedge into a crescent-shaped cookie. There are several traditional methods for shaping rugelach; however, we like this method because its the easiest and makes the prettiest cookies.

3. Put the point underneath: With the pointed end on the bottom, lay the cookies on the parchment-lined baking sheet, about 2 inches apart, then freeze for 15 minutes. Pinning the point underneath each cookie will prevent them from unraveling as they bake.

4. Dont let them sit: Immediately after baking, transfer the hot cookies to a wire rack to cool. A bit of the sticky filling inevitably leaks out of these cookies during baking, and it will glue the cookies permanently to the parchment paper if the cookies are allowed to cool.

Want to try it for yourself? Check out our Crescent-Shaped Rugelach with Raisin-Walnut Filling recipe for free through December 13th.

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Secrets to Blueberry Cobbler

Good cobblers may be no more than a fleet of tender biscuits on a sea of sweet fruit, but the good versions can hold their own against fancier desserts. Best of all, they come together in just a few quick steps, then are ready to be dished up hot, accompanied by an all-important scoop of vanilla ice cream.

But for such a simple dessert, only a couple missteps could lead you to a runny filling with doughy biscuits. The key to getting the filling and topping to come together perfectly is cooking them separately. Parbaking the biscuits prevents them from becoming soggy on the bottom once theyre placed atop the fruit, while parbaking the filling firms it up and ensures both components are done at the same time. After short, separate stints in the oven, the two components are baked through together for a no-fuss, summery dessert.

1. Make drop biscuits: The key to great drop biscuits is to mix cold buttermilk with melted butter until it clumpsthis clumpy butter gives the biscuits a flaky texture.

2. Parbake the biscuits: Bake the biscuits in a 400-degree oven just long enough for them to puff up nicely and get lightly browned on the bottom, about 10 minutes. Parbaking the biscuits prevents them from becoming soggy on the bottom when theyre placed on top of the fruit filling. But if you overbake them here, they will become stiff and difficult to fit into the baking dish.

3. Parbake the fruit filling: After parbaking the biscuits, parbake the fruit filling in a covered 9-inch deep-dish glass pie plate just until the fruit is hot and has released its juices, 20 to 25 minutes. Giving the fruit a head start in the oven ensures that when the cobbler is assembled, the biscuits and filling will be perfectly done at the same time.

4. Put it all together: When the fruit has finished parbaking, remove the foil and stir the fruit gently to distribute the heat evenly. Lay the parbaked biscuits on top, placing 7 around the edge of the dish and 1 in the middle.

5. Bake until bubbly: Bake the cobbler, uncovered, until the biscuits are browned and the filling is bubbly. If the cobbler is pulled from the oven before it is bubbling, the filling will not have thickened and will be watery. These bubbling juices can, however, bubble over the rim of the dishto prevent a sticky mess on the bottom of the oven, we bake the cobbler on a foil-lined rimmed baking sheet.

6. Cool it: Be sure to let the cobbler cool for at least 10 minutes before serving. Not only will this prevent you from burning the roof of your mouth, but as the fruit juices cool, they will continue to thicken into a glossy sauce.

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Secrets to Blueberry Cobbler

Good cobblers may be no more than a fleet of tender biscuits on a sea of sweet fruit, but the good versions can hold their own against fancier desserts. Best of all, they come together in just a few quick steps, then are ready to be dished up hot, accompanied by an all-important scoop of vanilla ice cream.

But for such a simple dessert, only a couple missteps could lead you to a runny filling with doughy biscuits. The key to getting the filling and topping to come together perfectly is cooking them separately. Parbaking the biscuits prevents them from becoming soggy on the bottom once theyre placed atop the fruit, while parbaking the filling firms it up and ensures both components are done at the same time. After short, separate stints in the oven, the two components are baked through together for a no-fuss, summery dessert.

1. Make drop biscuits: The key to great drop biscuits is to mix cold buttermilk with melted butter until it clumpsthis clumpy butter gives the biscuits a flaky texture.

2. Parbake the biscuits: Bake the biscuits in a 400-degree oven just long enough for them to puff up nicely and get lightly browned on the bottom, about 10 minutes. Parbaking the biscuits prevents them from becoming soggy on the bottom when theyre placed on top of the fruit filling. But if you overbake them here, they will become stiff and difficult to fit into the baking dish.

3. Parbake the fruit filling: After parbaking the biscuits, parbake the fruit filling in a covered 9-inch deep-dish glass pie plate just until the fruit is hot and has released its juices, 20 to 25 minutes. Giving the fruit a head start in the oven ensures that when the cobbler is assembled, the biscuits and filling will be perfectly done at the same time.

4. Put it all together: When the fruit has finished parbaking, remove the foil and stir the fruit gently to distribute the heat evenly. Lay the parbaked biscuits on top, placing 7 around the edge of the dish and 1 in the middle.

5. Bake until bubbly: Bake the cobbler, uncovered, until the biscuits are browned and the filling is bubbly. If the cobbler is pulled from the oven before it is bubbling, the filling will not have thickened and will be watery. These bubbling juices can, however, bubble over the rim of the dishto prevent a sticky mess on the bottom of the oven, we bake the cobbler on a foil-lined rimmed baking sheet.

6. Cool it: Be sure to let the cobbler cool for at least 10 minutes before serving. Not only will this prevent you from burning the roof of your mouth, but as the fruit juices cool, they will continue to thicken into a glossy sauce.

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