My kids are officially going to culinary school (so young, I know) with Kids Cooking Made Easy by Leah Schapira & Victoria Dwek. Every page in Leah and Victoria’s latest book in the “Made Easy” cookbook series has tips and tricks to teach kids not only how to make the recipes but also teaches general lessons about food, cooking and baking. Says Victoria, “if you are a kid and think you can’t cook, you will learn very quickly that you can.” My kids had the most incredible time making these rugelach and it was so fun watching them learn about baking from someone other than their impatient mother! I love to bake with my kids but then the flour starts getting everywhere and the kids start getting bored and then I lose it. So I’m glad Leah and Victoria can do the teaching from now on. I let my kids pick whatever they wanted to make in the cookbook and they both got really excited about these gummy bear rugelach. These adorable and creative rugelach are known in the cookbook as “Sour Gummy Rugelach” but my kids don’t like sour candy so we used regular gummy bears. First day of Cooking School: When we ROLL UP something “rugelach-style,” we start at the wider end, so the thinnest point ends up on the outside, like on a croissant. When we want to roll a rectangular piece of dough into a cylinder, we roll it up “jelly roll-style.”
Before checking out the Gummy Bear Rugelach recipe and ogling over my adorable kids, it’s time to win a copy of Kids Cooking Made Easy for yourself or give it away as a gift if you are already have a copy of the cookbook.
Now that you’ve entered the giveaway to win a copy of Kids Cooking Made Easy by Leah Schapira & Victoria Dwek, it’s baking time! First up, apron time. It’s a good thing my kids have tiny aprons that fit them perfectly. Well, Zach didn’t want to wear his apron but how cute does Nora look in hers?!? Yeah, I know, she’s adorable!
After mixing this super easy dough in my stand mixer (you just put all of the ingredients in the bowl at once and mix to combine), each kid got a ball of dough on a piece of parchment paper. I love that this recipe makes 4 balls of dough so if my kids had playdates, this would be a great project! First we rolled out the dough. I had to help my 3 years old with this task but it seems that Zach (almost 6) is a pro! We even used a ruler to make sure the circle of dough was 10 inches wide and tall. Gotta love a little math while baking with the kiddies.
Then I sliced each circle of dough into 12 triangles using a sharp knife. Nora was so excited for her “pizza” dough and she chose to fill her rugelach with the gummy bears that this recipe recommends.
Zach decided to go with raisins. He’s on a health kick right now since it was just health-week in school. What a responsible boy. Then it came time to roll up the rugelach.
This was probably the most fun for them…besides snacking on candy and raisins while they baked.
I helped Zach and Nora dip each rugelah in the egg whites and sugar then they placed the coated rugelach on their own parchment lined baking sheets. Definitely didn’t want to mix up those gummy bears and raisins.
Zach and Nora waiting (mostly) patiently for 10 minutes while the rugelach baked in the oven until golden brown. Then they had to wait a bit longer while the rugelach cooled because they came out of the oven steaming hot!
My kids devoured the rugelach and they were so proud that they could bake all by themselves, with a little help from an adult of course. I love that this recipe makes so many rugelach that we can eat them all week long!
A few tips from Leah and Victoria:
1. For dairy rugelach, use butter instead of margarine, and heavy cream instead of nondairy whipped topping.
2. For a more elegant version, sprinkle sugar and chopped nuts onto the dough triangles before rolling. After baking, dust with confectioners’ sugar.
- 2¼ cups flour, plus more for sprinkling
- 1 cup (2 sticks) margarine
- 1 cup nondairy whipped topping
- 1 egg yolk
- 1¼ tsp baking soda
- ¼ tsp salt
- 48 (sour) gummy bears
- 2 eggs whites
- ½ cup sugar
- Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
- In the bowl of an electric mixer, combine flour, margarine, whipped topping, egg yolk, baking soda and salt. Mix until dough is smooth. Divide into 4 balls.
- Sprinkle flour on the top and bottom of each ball, s the dough doesn’t stick.
- Working with one ball at a time, use a rolling pin to roll out a 10-inch circle.
- With a pizza slicer, cut dough into 12 triangles.
- Place a gummy bear on the wider end of each triangle. Place the edge of the dough over the gummy bear to cover it and then roll up the rugelah.
- Place the egg whites into a bowl. Place the sugar into a second bowl. Dip each rugelah into the egg white and then roll in the sugar.
- Place on prepared baking sheets. Bake for 10-12 minutes, or until golden. Let cool.