A sweet combination box of our small size (1 pound) Easter Stollen and 6 of our unbelievable, flakey rugelach.
Our rich butter dough is made with wheat flour, fresh creamed butter, milk and sugar. Toasted almonds, cardamon, ginger, and lemon zest compliment the dough. Before being added to the dough, California dried fruits (including apricots, plums, and pears) are soaked in dark rum for 24 hours. After the Stollen has been baked it is coated with butter, encrusted in almond struesel, and dusted with powdered sugar.
A shop favorite! Our cream cheese based croissant dough is rolled with cinnamon spread and sprinkled with spiced pecans for a flakey, buttery delight!
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