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.