Though rugelach is enjoyed year-round, this fruit-and-nut dessert is
especially popular during Hanukkah. Cream cheese in the dough, which is chilled for
hours before it is rolled out and filled, makes for an extra-flaky crust.
This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries, and cherries, is common, but if doing so, use them in place of the second pound of currants in step 2. This dessert is also nice topped with creme anglaise instead of whipped cream.
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.
Chock-full of dried fruit, almonds, and spices, the German stollen is a dense bread that is traditionally oblong, symbolizing a swaddled infant. The history of stollen dates to 15th-century Dresden, where the first German Christmas market was held (a festival still honors it each year). The bread has evolved since then, gradually becoming richer and sweeter. In this version, a recipe from Martha's mother, Martha Kostyra, pieces of the dough are braided, letting drizzles of the icing pool in the baked loaf 's twists and turns.