Raspberry Rollups

Torah and Tea is one of the most fun parts of my week! Each week a group of "girls" get together for an hour of chitchat, treats and some Torah discussion. Taking a little break from my busy week to sit and shmooze with my friends is certainly loads of fun! Each week I put out my pretty box of teas, fill up the hot water pump and prepare some thought provoking qs to go with our summary of the weekly Parasha. Of course we always need something sweet to munch on - and so I make sure prep something yummy for us to enjoy!  The conversations are always lively - and I love that we are always able to draw comparisons between our own modern lives and those of the people we read about in the Torah. It's just a little reminder to me each week that while the Torah was written years and years ago - it is still super relevant to each of us!

Yesterday I decided it was time to bake something different for Torah and Tea. I got out my cookbooks and started to hunt for something interesting. A recipe for rugelach caught my eye in a very old cookbook (more about the cookbook another time.) I set to work on the recipe, but I quickly realized that something was off with the measurements and so I tweaked it a little and hoped for the best. Once the dough was set I took out a big jar of raspberry jam and got to work on filling my little pastries. I rolled them up and set them in the oven to bake.

When my "rugelach" were ready, I tasted one right away (the bit about not eating hot cakes is a myth - right?). I immediately realized that these cookies were not really rugelach, seems to have been the wrong kind of dough - but, whatever they were they were delicious! In my recipe files they are now known as "Raspberry Rollups".

PS: If you are local and would like to come check out a Torah and Tea session - just drop me an email and I'll get the details to you.

Raspberry Rollups


7 cups flour
4 eggs, beaten
1 cup oil
1 cup orange juice
3/4 cup sugar
2 teaspoons vanilla extract
4 teaspoons baking powder
Raspberry jam


Preheat oven to 350. Mix all ingredients, except for the jam, and place in the refrigerator for about an hour. Pull out pieces of dough and roll into balls - then pat them down to flatten them. Place 1/2 a teaspoon of the jam on each flattened piece of dough. Roll up the cookies - and place them on a greased cookie sheet (seam side down to prevent them from opening). Bake on 350 for about 30 minutes.


Mine out came nice and soft and fluffy!