Rugelach

Well, if you've got a new oven you have to cook stuff in it, right? So of course I choose to make one of the few things that cooked up just fine in the old oven as well. Hey, it may be time consuming, but it's also easy to make.

The recipe was my great-great grandmother's and like most people of her generation, she didn't actually measure the ingredients when she made things. My grandmother, who used to bake with her, did take the time to figure out general measurements, but there's still a lot of "add about . . . " and "add cinnamon until light brown" type stuff, so if you get the amounts off, it's not the end of the world. I've yet to truly mess them up, and I can cook pretty much anything badly.

And below is the reason it's so time consuming . . . all that cutting and rolling.
Of course, the recipe also makes about 60 , but they always seem to go pretty fast.