Rugelach

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I love rugelach and was really happy that our TWD (Tuesdays with Dorie) Baking with Julia group chose this recipe.  As a novice baker, I followed the recipe exactly.  So, even though my favorite combination fillings are chocolate, cinnamon and nuts, I went with the prune and apricot with raisins, nuts, and cinnamon. These rugelach are very rich.  There is a lot of cream cheese and butter in the dough, but I went for it!!

Although there are a lot of steps to follow, I spread them out over three intervals and it wasn’t too difficult.  On the first day, I made the cream cheese pastry dough which needed to chill in the refrigerator for at least 2 hours.

Later that evening, I prepared the filling ingredients.  I used a combination of toasted nuts- walnuts, pecans and almonds. I love nuts and cinnamon so I knew this was going to be very tasty!  There is also a cinnamon, sugar and nut topping which I finely processed as well.

The rest of the nuts were coarsely chopped!

These nuts were to be used for the filling along with “plumped” golden raisins and prune and apricot lekvar.  I decided to use a store bought brand as I felt that there was a lot to prepare for the rest of the recipe.

It was time to roll the rugelach!  It was a little tricky, but I got the hang of it and it was actually fun!

The 4 logs went into the fridge to chill overnight.

Bright and early, I sliced the dough, rolled the pieces in egg wash,

and tossed each one in the cinnamon-sugar-nut mixture.

They were ready for baking!!

Well, I made a critical mistake here and realized a few minutes into baking that I had the oven temperature too high.  This caused the first batch to get overcooked on the bottom. ( A note of caution, since the rugelach will caramelize, the recipe suggests baking them on double baking sheets.  I did not have enough baking sheets so I couldn’t do that, and with the initially high oven temperature, the bottoms did get overdone). Luckily, the rest of the rugelach came out great! My family and friends loved them!

I would like to try this recipe again and will be brave enough to experiment and use some different fillings- perhaps chocolate, raspberry, dried cranberries, maybe nutella!  I also felt that there was too much cinnamon-sugar-nut topping, so I will be less generous on the next go round and will possibly roll the log in the mixture before slicing.  It was difficult to see the beautiful spirals of the filling and I think this would remedy that!

For the recipe, please see visit our co-hosts blogs Jessica of My Baking Heart or Margaret of The Urban Hiker or purchase the book Baking With Julia written by Dorie Greenspan (pp. 325-327).

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4 responses »

  1. These look lovely. I liked that I could make the rugelach in steps. Mix dough…rest…make filling, roll out dough…rest…..brush on egg wash, cut, bake….enjoy. It was fun. Now, on to Irish soda bread.

  2. I ended up with lots of extra cinnamon sugar — if I ever make this again (and it took so much time), I’ll cut it in half. Great photos!

  3. Hi, thank you for visiting my blog.
    Your rugelach looks great! I love the picture with the lovely cup and orchid.
    Interesting to see your cream cheese. I don’t think we have the same here in Switzerland.
    Firstly I had no idea what sort of cream cheese to use and ended up with Philadelphia.
    That’s why I love this group: it’s so international! And everybody is so polite, helpful, great!
    Speaking of internationality, speaking of loving baking:
    – I’ve started to build a photos/recipes album in my FB page called “international virtual cookie swap” and I am looking everywhere for people who wants to share their cookie recipe + picture.
    So far, the majority of the recipes we have in the album are from Europe.
    Fancy taking part? Here’s the link to my FB: https://www.facebook.com/Sweetandthatsit
    Under “fotos” you’ll find the album…see you there 🙂

    Looking forward to baking the Irish Soda Bread

    All the best.

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