There are no shortage of Rugelach recipes recipes on this blog. Rugelach dough, rich with butter and cream cheese, is a great blank canvas. Then it’s time to have fun and create different flavour combos.

In 2016 I went wild with Cookie Butter Rugelach. The following year I baked Mindy Segal’s Cinnamon Brickle Rugelach. And last year fruit and nuts were featured in my Rhubarb-Raspberry Pistachio Rugelach.

This one starts with making your own strawberry rhubarb jam. Store-bought is fine, but if you have an extra 20 minutes, this jam is stellar. I discovered this recipe from Jake Cohen over at thefeedfeed. Sweet and tart with a little pop of acidity from rice wine vinegar, you will find yourself putting this s##t on everything.

This dough rolls out like a dream. No cracking or splitting. It’s like velvet.

Each little wedge gets rolled, starting at the fat end and ending at the point.

Brush with egg and bake.

While they are baking, crush some freeze dried strawberries into a fine powder and mix with granulated sugar. As soon as the rugelach are baked, spoon some strawberry sugar over the rugelach. Once they are cool, give them a second dusting. If you have never tried freeze dried berries, you must seek them out. Many natural/health food stores carry them, as do Trader Joes and Whole Foods. They are a concentrated punch of colour and flavour that will elevate any baked good.