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| TWD ~The Rugelach That Won Over France |
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.
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| These were utterly delicious |
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.
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| 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!
You can find Dorie’s recipe for Rugelach here in
an interview she did with NPR. And check out the other Tuesdays
with Dorie bakers here.
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| The dough was brushed with butter, sprinkled with a sugar-cinnamon mixture, and then the nut mixture is strewed on |
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| Rolled, cut and ready to bake |
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| Oh so good! |
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| Perfect with a cup of tea! |
Yours turned out perfectly...seriously great photo of them. I like the tip of giving the filling a couple of whirls in the food processor, marked that down for next time. Sounds wonderful to be coming back from all that warm weather. I like winter for a couple of weeks around Christmas and then I would be happy to segue right back into summer. Know any place like that? :-)
ReplyDeleteLook really delicious Kathy!
ReplyDeleteI definitely think you need to NOT freeze the dough and blitz the filling! You did a great job!
ReplyDeleteI also put the filling ingredients in the food processor, I think it was easier to work with them that way.
ReplyDeleteI definitely will not freeze these again, next time a little time in refrigerator to chill should be sufficient.
Yours look so perfect Kathy.
Welcome home, Kathy!
ReplyDeleteI'm sure you had a wonderful visit and nice and warm R & R. If your weather is anything like my sister's in NY, you had a very rainy day. Good thing you got back before the storm.
As for those Rugelach, not one of my favorites but I must say, your are sounding mighty good about now. I saved the recipe because I would love to surprise Marion with some and we are expecting guests this weekend. (fingers crossed)
Thanks for sharing, Kathy...
Love how nice and neat the cookies looked lined up for baking. They look delicious!
ReplyDeleteLooks fantastic!
ReplyDeleteI want to come to your house for home baked rugelach, whoops you live about three thousand miles away, too bad!
Patty, Anytime you are in my area…you are always welcome! I would love to see you again!
DeleteYours looks wonderful! I'm so going to try this out again one of these days, and would not freeze the filled dough!
ReplyDeleteGlad to know that you had a good time with your family!
Your rugelach look lovely! I also processed the filling and reduced the oven temperature and they turned out well but they were so good I do wish I had thought to put some away in the freezer to bake at a later date.
ReplyDeleteWe love rugelach too. I also did not freeze my dough and I lowered my baking temperature to 350 degrees. I look forward to making these again. Glad you had a nice trip.
ReplyDeleteWow, your rugelach look awesome! I think pulsing the filling would make a big difference in keeping it in the dough. Great idea!
ReplyDeleteThese rugelach cookies look outstanding, Kathy! I must bake some soon too.
ReplyDeleteJust beautiful, Kathy! I need to get back on board with TwD....maybe in January!!!
ReplyDeleteGlad you didn't skip this week-these look fabulous.
ReplyDeleteI can see why this recipe won, it looks absolutely gorgeous :D
ReplyDeleteCheers
Choc Chip Uru
Your Rugelach looks beautiful. I like your idea of putting the filling into the processor...would have helped!
ReplyDeleteNice job! I am sure those were delicious.
ReplyDeleteI baked these and sent them over to my parents. They loved them, although I think my Dad would have liked them even more if I hadn't skipped the coconut. Yours look beautiful Kathy - and yes, the P&Q was definitely key this week.
ReplyDeleteYum! My kids used to beg me to make them rugelachs every Christmas. I filled them with jam, though. I'll have to try this filling next time!
ReplyDeleteI love rugelach and Dorie's pastry is just like that of the recipe given to me by an elderly Jish neighbor in Philadelphia. Wonderful! This reminded me that I haven't made them in years. It's about time!
ReplyDeleteGlad you made it home safe and sound!
Confounded autocorrect! That was supposed to be "Jewish" neighbor, but you probably figured that out! :)
DeleteI had trouble with that pesky pastry at the rolling stage, but the taste is very good. Your rugelach turned out beautifully.
ReplyDeleteYou are such a trooper, Kathy. Forgive me for taking so long to come and visit and leave a comment. Your rugelach looks gorgoeus! I did the same as you - I refrigerated the dough for about 3 hours while I was out running errands and then baked at 375 because 400 seemed too hot especially for my oven.
ReplyDeleteI hope you and your family have a very Merry Christmas! Elaine