We have spent the last two weeks down south. First celebrating Thanksgiving with our two sons, daughter-in-law and grandsons, and then enjoying a little R&R in Florida. It was a wonderful break from the cold and snow in the northeast! However, all good things must end! The last two days were spent on the road, trying to get home before the next storm.
After unloading the car, putting groceries away, and making a quick dinner, the last thing I wanted was to start a baking project. In spite of that, I didn’t want to miss the latest pick for Tuesdays with Dorie! Rugelach was on the agenda this week! They happen to be a favorite cookie around my house during the holidays. I have a favorite recipe that was given to me by a friend, years ago. But this week it’s about TWD. I grabbed my copy of Baking Chez Moi, and read through the recipe. Realizing it needed to rest in the fridge for several hours, I pulled out my food processor and mixed up the dough before I went to bed. It really was quite easy to put together.
Dorie’s delicious Rugelach are filled with shredded coconut, toasted pecans, dark chocolate chips and dried cranberries. I threw all of these ingredients into the food processor, and pulsed a few times to chop and mix. The dough is rolled out into a 12 inch square, cut in half, brushed with some melted butter, and sprinkled with a cinnamon-sugar mix. The chocolate-coconut mixture is then strewn on top.
Dorie’s recipe uses a basic dough, which combines cream cheese, butter, flour and salt. It is wonderfully flakey, and has a consistency similar to puff pastry.
|The pastry has such a lovely texture…it was flaky and buttery|
I read all the P & Q’s this week, and decided not to freeze my dough; instead I refrigerated it for about an hour. Many people were having trouble cutting the frozen dough, but mine sliced beautifully! I also dropped the temperature to 375°. Those were the only changes I made to the recipe, and was glad I did. I ran into no real problems with this cookie. Thanks to everyone for their input on P&Q’s.
I only baked half the recipe…the rest of the dough is in my freezer. I will bake them up next week, just in time for a little get together I will be hosting! Happy Tuesday everyone!
|The dough was brushed with butter, sprinkled with a sugar-cinnamon mixture, and then the nut mixture is strewed on|
|Rolled, cut and ready to bake|
|Oh so good!|
|Perfect with a cup of tea!|