Monday, November 10, 2008

TWD:Belated Rugelach

Last week, Piggy from Piggy's Cooking Journal chose Rugelach and I'm so thankful that she did. See, I've been wanting to make rugelach for as long as I could remember and Dorie's recipe was a perfect place for me to start.  These were fantastic. The cream cheese dough baked so beautifully and the filling was delicious. The dough had a perfect flaky to butter ratio. The dough was super easy to make--took a total of about 10 minutes tops, including ingredient prep.  Once the dough formed large curds, I cut it in half and formed two discs, wrapped in plastic wrap, and chilled in the fridge for about 2 hours. 

In the meantime, I made a batch of cookies and lemon/lime bars which will be featured next!  After the dough was chilled, I rolled out each disc into a 12inch circle and filled them differently.  For the 1st disc, I used raspberry jam and sprinkled pecans and raisins on top. The second disc consisted of apricot preserves and lots and lots of chopped bittersweet chocolate (about 3.5 oz).  I cut each disc into 16 triangles and rolled them creating a snail type figure, a.k.a. rugelach shape. Each rugelach was brushed with egg and a sprinkling of turbinado raw sugar. These cookies came out perfectly! I was so pleased with how easy this recipe was! The dough was very pliable and easy to roll out/roll up.  I read that a lot of TWD'ers had trouble with the dough, saying that it fell apart and ripped easily. To the contrary, my dough had a perfect consistency for rolling.  

I will most definitely be making loads of these for Thanksgiving using a variety of fillings, i.e. pecans, almonds, chocolate, raisins, heath bar bits, etc.  Check out Piggy's blog for the recipe.

3 comments:

Emily Rose said...

i loved this recipe too- the combinations are endless! And I was also amazed at how easy the dough was to work with! Yours look beautiful!!

pinkstripes said...

Your rugelach look good. Perfectly golden and delicious!

Barbara said...

These look yummy! Good work!