Tuesday, March 6, 2012
This week’s Tuesdays with Dorie recipe is Rugelach. The hosts this week are Margaret of The Urban Hiker and Jessica of My Baking Heart. Make sure you visit their blogs for this week’s complete recipe. Rugelach lends itself to many variations, so check out the links on the Tuesdays with Dorie site to see all of the different variations from the TWD bakers.
TWD has made Rugelach before, using the recipe in Baking from My Home to Yours. I loved that recipe and I was really excited to make this cookie/pastry again. Last time I made my Rugelach with raspberry jam, cinnamon sugar and nuts. I wanted to do something different so I went for a bit of tropical inspiration: I used apricot pineapple preserves and used macadamia nuts. I decided to leave out the dried fruits, but I had thought about using dried pineapple. It can be pretty tough so I decided to omit it. It seemed like the Rugelach had enough filling anyway.
Well, I didn’t have the best of luck with this Rugelach recipe. I even made it twice, trying to learn from the first round of mistakes but still no luck. I didn’t get the first round of cookies sealed properly, so they fell apart and leaked everywhere when I baked them. I made them again, making sure to seal the dough completely, but still no luck. I baked half of the cookies seam side down and half standing up on their side, but all sort of fell apart. I did get a couple that looked ok enough to photograph. They taste really good, so I think I just have better luck in making Rugelach shaped like little crescent rolls.
Recipe from Baking with Julia by Dorie Greenspan