Wednesday, September 8, 2010


It's a very uncommon pastry I ever had. But recently came across this light sweet pastry through one of my hubby's colleague. Thanks to the colleague who contributed the recipe. I made an attempt to make it to the "T". Guess I almost did it and turned out delicious. Kids liked them too. I'm not much familiar with this pastry, so I cannot really describe about this a lot. But can say traditionally it's made in the shape of a crescent with fillings like a strudel. I made these into small crescents. Hope you will enjoy too.

Butter                               1 cup
Cinnamon Powder      1 tbsp.
Cream Cheese               8 oz.
Sugar                                 1/2 cup
Salt                                     pinch
Walnuts                            1 cup chopped
Flour                                  2 cups sifted


  • In a mixing bowl, take butter and beat well with a whisk. Add cream cheese and beat until creamy texture.
  • Now slowly add sifted flour and salt. Mix well and make it crumbled.
  • Once combined well, take small portions of the dough and shape into lime size balls smoothly and refrigerate overnight.
  • The next day, take out the balls and keep them out till the balls come to room temperature. 
  • In the meanwhile, start preparing the filling. In a bowl, add chopped walnuts, cinnamon powder and sugar and combine.Keep aside.
  • When the balls come to room temperature, lightly flour the surface and roll each ball to a circle and cut that circle into fourths. (4 parts)
  • With a spoon, drop a tsp. of prepared filling in center of each 1/4 dough. Roll the pastry over the filling in the shape of a crescent. Roll all of them into crescents.
  • Preheat oven to 350. Place these rolled crescents on an ungreased baking sheet and bake about 15 -20 mins. or until golden color.
  • Cool on a wire rack and serve cool.
  • Ragalach is very light sweet pastry and cinnamony delicious. 

Wednesday, September 1, 2010

Chopping Onions

Onions usually chopped, sliced or garnished in almost all the dishes. They can be pungent, mild or sweet depending on their variety. They can be cooked in a main course or serve as an accompaniment which can be eaten raw. Do mind the fingers while using sharp knife. While cutting and cooking onions, a very strong aroma spreads through all around. While peeling the onions, supply ample amount of water to prevent the gas from reaching the eyes. Eye irritation or watery eyes can be avoided if they are submerged well in water. When the onions are evenly diced, it's quick and easy to cook.

Onion                         1


  • Submerge the onion in water for couple of mins. and peel the skin. Once peeled, rinse once under running water.
  • Cut in half and set the flat cut side down onto the cutting board, with the arch like facing up.
  • Cut vertically lengthwise along the onion, cutting almost but not touching the root. Don't quite get to the root at this point.
  • Now cut horizontally from the stalk and towards the root, again not touching the root. 
  • It's easy now to cut crosswise to small pieces or to dice evenly. 
  • The onions are now chopped evenly and can be tossed while cooking.