I've used a sandy sugar wash for years to create a crisp, crunchy, sugary crust on cakes and pies. This week I was making rugelach and instead of using egg wash and spiced sugar to finish the cookies, I decided to make a spiced sugar wash. Mine has cane sugar, cinnamon, cardamom and water to make the sugar into a wet sandy paste. I like the texture of the finish better and I hoped that by hydrating the spices before baking I might get a more intense flavor out of them. The rugelach bake for about 30 minutes and they emerged with a beautiful crust on the outside that added a delicate crunch and spicy flavor to each tender bite of cookie.
Years Past
February 17, 2005
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