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Narrow Results You've Selected: Recipe Jewish Nuts Bake Dessert Remove all Source Saveur (3) Une Gamine Dans La Cuisine (1) Difficulty Easy (3) Medium (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Dessert"; var omni_prop8 = "Topic:Recipe,Cuisine:Jewish,Main Ingredient:Nuts,Technique:Bake,Course:Dessert"; var omni_pageName="saveur:"+omni_prop12; 11/18/2010 Rugelach (Cinnamon, Apricot, and Walnut Pastries) The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest. Issue #134 11/18/2010 Flódni (Apple, Walnut, and Poppy Seed Pastry) The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry. Issue #134 04/05/2010 Pizza Ebraica This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998). Issue #129 09/27/2009 Raspberry and Chocolate Rugelach Rugelach is the perfect sweet for an afternoon tea or an everyday snack. Buttery dough is rolled with fruit jams and nuts to make a bite-sized treat. Continue... Does Not Apply Source: Une Gamine Dans La Cuisine

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