The curated kitchen: rugelach

What? You don’t know from rugelach? Well, then, let me tell you about it. Specifically, let me tell you about the rugelach from Erica’s Rugelach and Baking Co. They come in a variety of flavors including apricot, raspberry, and (best of the ones tasted — thanks, Erica, for sending them over), chocolate. They are dense, jam-packed with minced walnuts and currants and whatever seasoning is appropriate for the particular version — raspberry or apricot preserves or Belgian chocolate — all rolled in a cream cheese and butter pastry. They are sticky and heavy, loaded with flavor, and incredibly, wonderfully, satisfying. So now you know.