[recipe here]
I must admit that I don't remember ever eating rugelach before. I'm sure I have eaten it at some point, but in bakeries, it usually has nuts in it and I tend to avoid those. So, I was pretty excited to make my own version of rugelach when Piggy of Piggy's Cooking Journal chose it for this week's TWD recipe.
I was sad that I didn't get a chance to finish this one early — my rugelach-loving future sister-in-law came back from Germany two weekends ago, and I would've liked to bring some to her. Unfortunately, I didn't get a chance to make these until just last night. (Sorry S.!)
I really like the way these turned out! The cookie had a flaky texture with a soft interior, and I loved the filling (can't go wrong with tons of chocolate). I must say, though, they were a huge pain to roll out and shape into the final spirals. My hot apartment is no place to work with this kind of dough, so it was difficult (read: lots of cursing involved) to roll out, and it kept falling apart. I think it was worth it, but I probably won't make them again until I forget about the annoyance :)
The dough itself was pretty simple — just flour, salt, butter and cream cheese. It didn't take long to get to the "curd" stage.
The two halves of dough, ready to be chilled for a half hour:
After rolling out the dough, it was time to spread the filling, which involves a bit of jam (I used apricot), cinnamon sugar and various other fillings. Instead of putting in nuts and dried fruits as is traditional, I just used dark chocolate :) I chopped up 3 oz. of chocolate per dough disk, which may have been overkill for some, but not for me ;)
Here they are, all nice(ish) and rolled up, showing no hint of the frustration they caused...
Then, covered in egg wash and turbinado sugar:
And finally, post-bake:
Most of them were kind of fugly-looking, but they definitely tasted delicious! Thanks to Piggy for picking this recipe, since I never would have thought to make these myself. Check out the rest of the TWD blogs for their rugelach experiences!
And, to all Americans, don't forget to VOTE today!
61 comments:
Oh I love these! An Australian chef, Cath Claringbold, recently published a recipe for these and I tried them and they were gorgeous! Disappeared very quickly. But she recommended rolling into a log then slicing. Much easier than fiddling around...
Aw man!!! I can't believe I missed those! They look so moist (which is rare in rugelach) and the chocolate looks mouth watering. I guess you will just have to make them again when I get back : )
Unlike S, Im not a rugelach fan (usualy too dry.) Those do look deliciously moist though.
LOL @ fugly. Thats exactly what I told T when he asked me what I was baking. "Fugly german cookies." Mine were way fuglier though. I think the raw sugar always makes dough look so purdy likes yours. I totally forgot that step. Ooops! Glad you enjoyed the recipe!
Clara @ iheartfood4thought
Looks fabulous to me!! :0)
Oh darn, just chocolate? :P They look wonderful.
Those look wonderful! I think they were extra delicious with all those chunks of chocolate but also less cooperative. I think the end result was worth it, though!
These were just great.
I struggled in keeping my filling in though.
Mmm, I love your dark chocolate version! I didn't get a chance to make these, so your photography will just have to do.
They look delicious. Thanks for the heads up on the difficulty though; I have very little patience for rolling out dough. And I love the brown napkins. Really beautiful!
The title of your blog is certainly well deserved! This all looks so delicious and all I can say is "I WANT that Chocolate!! :)"
Yummy looking rugelach and of course stellar photos!
lovely! great job!
Those look delicious - and your photos are beautiful.
Wow - these look beautiful! I really love that first picture!!
-Amy
www.singforyoursupperblog.com
I "heart" the rugelach also! Cute photo with the cookie cutter. Your chocolate version looks positively decadent.
Nancy
What, I see no fugly in your pictures. Please share your circle-rolling secrets -- the hacks want to know. I'm with you -- there is no way that sailors ever have the need to curse the way that we bakers do. Anyway, it was all worth it in the end -- yours look amazing! I hope that your future SIL gets to try one soon!
Those look so good! I think I definitely need to use bigger chunks of chocolate next time!
yours look great! i love the big chunks of chocolate. i am never able to make a CIRCLE of anything dough related, what is my problem hehehe?
Mmmmm... your first picture really describes how I feel about this recipe: Little rugelach... of my heart!
I'm always amazed by how you see such simple things through your lens! Bravo.
Those look SO GOOD! Those chocolate chunks have got my stomach rumbling! Gorgeous!
Your rugelach look awesome with the big hunks of chocolate! Your photography is stunning as well.
They look delicious! I always love your photography.
I should try your version with just chocolate as filling, looks yummy! Thanks for baking with me!
Yummy! What beautiful photos!
yours look perfect and I agree they were delicious!
Your rugelach look very pretty and delicious. Love the chocolate streaming out of them.
Yum yum! I'm a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure :-) Let me know! bethberg12@yahoo.com
They do look scrumptious. And show no clue of being difficult!
Just look at all that chocolate oozing out...OMW. I am sure you were in heaven with all that chocolate! Your cookies look great...a fine job!
Fugly they are not - they look great!
with all those chocolate chunks, i bet they were totally delicious!
You're my kind of baker - lots of chocolate involved!
I think "fugly" is a bit harsh! They look fantastic, I especially love your first picture. These cookies were so delish, I loved them.
You always have the best pictures. Love your rugelach!
Those rugelach look nice and plump. I just love your pics too - cute rugelach in a heart.
Working dough in a hot room can lead to tears. Great job persevering, they look so delicious!
I'm sorry you had such a tough time with the dough. I'm sure it was frustrating, but they still look pretty darned good to me! I really liked these.
Your post made me laugh. =) I managed to avoid any cursing or yelling while making these, but that's probably because I made them when both of my children were out of the house. I bake better without someone interrupting me constantly... =)
So beautiful! Love the color of your napkins, too. Your site is such food porn.
Again, absolutely stunning photos. Do you get tired of that? Hope not. Anyway, after reading about other Rugelachs out there and comparing the amount of fillings from photos and such. I think less chunky stuff is way easier to roll up. I had no trouble at all, but I chopped my nuts fairly small and didn't use chocolate and I did use currants (the miniature raisin) he he. call me crazy, but I just wander if smaller = easier roll up. Yea definitely temp is a factor. I noticed that as well. Was thinking of using cocoa, cinnamon, sugar mixture sometime. Definitely trying chocolate though ... love it! Great job and they look so delicious.
AmyRuth
For me it was the first time to taste a rugalach.
Your look fabulous!
Ulrike from Küchenlatein
great photo story! next time i want to go heavier on the chocolate, like you. I found the key to rugelach cuteness was chopping things small!
Reading your post I figured out why I have never had rugelach...the nuts, of course. I would never knowingly eat a dessert with nuts much less buy one! I think I could handle the 3 oz of chocolate. they look great!
thanks so much for all of your comments!! :) yay! hehe. @amyruth & @libby, i think next time i will defintely chop the chocolate into smaller bits. @reemski, i saw a few other twd bakers use the log method too, it looks a lot easier!
and i may have to do my dough rolling on the roof of my building next time, to avoid all of this frustration ;)
@shirz & @eric, they were defintiely moist and rich, with some flakiness. A. said they were the best rugelach he'd had! so that's something :) i think the fresher the better with these.
Wonderful photos. What's the secret to your lighting?
wowww, your rugelach looks fantasticcc.
great jobb
<3
Lovely photos as usual! And mmmmm extra chocolate....I think I will do that next time!
LOL, fugly. You're right though, they tend to be homely, at least for us mere mortals. Good thing they taste so awesome.
Yours look yummy with all of the chocolate :)
Yum!! Chocolate version sounds great!! Love the cookie cutter!
I love that first photo.
I will definitely be making more of these! I was even thinking of trying a mincemeat version for Christmas, to share with my in-laws in the UK!
Wow. Those look tastey! And I love your photos.
Pardon if I missed it, but what temp and for how long do these bake? These look scrumptious and I'm going to give them a try.
Hi Kim, I wanted to let you know I left an award for you on my blog!
I love the big chunks of chocolate in yours. They look delicious!
I love the picture of your one rugelach inside the cookie cutter! Very creative. I also like your new front page showing your fabulous photos!
wow.. the pictures are beautiful!
I wish I could take photos like you :D Am still such an amatuer, great foodblog, i'm an instant fan!
thanks so much, everyone :)
@Jared, for the cooking photos i just use the light in my kitchen, which is track lighting. for the plated photos, i have a big softbox that i use, since i don't have much natural light in my apartment.
@flora, they bake at 350 for 20-25 min. see piggy's site for the full recipe.
Everysing, it look so delicious.
I really love those, they are so tasty!!!
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