This week’s recipe was for Rugelach which can be found on page 325 of Baking with Julia cookbook. I have to admit, I don’t think I have ever had a Rugelach so I was very excited to try this recipe. I actually had to look them up on the internet to find out more about these mysterious, but delicious sounding cookies. After much research, I was delighted to find out that these little cookies are a Jewish pastry. The word Rugelach is a Yiddish word that means "little twists.
After finding out more about these cookies, I decided that I wanted to stay true to their meaning “little twists” so instead of rolling them into a jelly roll like the recipe called for, I rolled them into twists. The dough was easy to work with, as long as it stayed cold. I rolled it out and then used a large bowl and cut out a circle so I could easily cut it into 8 slices. It rolled out nicely, and as you can see by the picture, a perfect circle!
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| Perfect! |
The recipe called for apricot lekvar, which is a think apricot jam, but because I am not a fan of apricot, I decided to raspberry jam instead. I also decided to use toasted pecans and semi-sweet chocolate for the filling. I toasted the pecans to pull out their delicious flavors, and used a food processor to chop the nuts along with the chocolate; I then folded in the raspberry jam which created a mouth-watering paste.
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| Toasting Pecans! |
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| Raspberry Jam and Pecans |
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| Ready for the oven! |
The first batch of Rugelach burned!! I am not sure why, but after pulling the second batch out, and saw that the bottoms were dark, I realized that I needed to put them on parchment paper to avoid this. The third batch came out of the oven not looking the prettiest, but they were pretty good.
The next time I make this recipe, I think I will follow the exact recipe (minus the apricot) and roll them into a jelly roll as directed. I am looking forward to a more successful batch of Rugelach!
Next recipe: Irish Soda Bread, March 20th!!!
Stay tuned
They look scrumptious! I would give this recipe a 7 out of 10, I thought the dough was a little plain. Check out Barefoot Contessa's rugelach recipe, http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe/index.htm
ReplyDeleteThese are always a huge hit and her dough is a bit sweeter and has vanilla extract in it for more depth of flavor. Plus she does not call for resting the dough for over 4 hours- that's ridiculous!
They look very nice in their crescent form. I hope your next batch is all that you hope for :-)
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