Gentle Friends thanks for all the kind comments and emails about Elizabeth, still lovin' her and the dark green silk!!
I wanted to talk a bit about making rugelach. I started off as i always do with a wild hair of an idea, I had been thinking about making this cookie for the longest time. it is one of my favorites, but I was totally intimidated for some reason about getting it in gear and just baking up some.
- egg washed and sprinkled with raw sugar waiting for baking...... -
I have no idea why I was so reticent, but I was. So I did a search on the ever wondrous Internet and come across a recipe on a Blog called The Crepes of Wrath. This Blog is a great one for some super recipes and fun reading, and Sydney has easy to follow instructions and some great pictures of the steps to follow. I did learn some things as I went along, that I will put into play the next time I make some - and there will be a next time. I think the biggest changes I made were, when I made the strawberry filling I used a immersion blender to make it very smooth, I also chopped up the apricot jam very fine with the walnuts. Another important point... I would also roll out the dough much thinner so that they would be less plump and more crescent like.
- cooling on wire racks, they are just yummy warm from the oven!! -
I think these cookies would lend themselves to almost any kind of filling - even a savory one.... like a nice Gorgonzola/date.... or just a really strong cheddar. Since the dough is not sweet I think they can go either way.
I would totally encourage you to make these - I made the dough on Saturday and let it sit in the refrigerator over night, I also made the strawberry filling on Staurday - On Sunday it was just a matter of rolling out the dough and baking -
That's about it for today sports fans. Thanks again for stopping by, do stop again!