Wednesday, March 27, 2013

Making Rugelach

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!

Take care,
edgar

14 comments:

Maggie O said...

I can feel the heat off those cookies straight from the oven...cuppa in hand!

Margaret said...

You are quite the baker! I'll have to ask DH about making these for me. Dont' know if his skills are up to it. lol!

Rita said...

Yum!!

Hmmmm....maybe next time I'm in San Fran...........

cucki said...

Yummy xxx

riona said...

Rugelach are also a favorite of mine ... though I'd have to consider the cinnamon/raisin/walnut filling as my top favorite. Here in my neck of the woods they also make rugelach with raspberry/almond and chocolate fillings. The chocolate version being a bittersweet ever so European sort of deal. I have even seen them done with peach filling. But I must say I like your notion of a gorgonzola/fig filling.

Kielrain said...

So yummy looking! Hungry now.

pipersmom said...

These look so YUMMY! I live on the opposite coast or I'd be over :-)

Denise said...

those rugelach look so yummy! I may have to give them a try....
I always enjoy seeing your estate/thrift treasures-part of the reason being I enjoy that kind of shopping but in my areas the good sales are few and far between. I have noticed that you buy lots of icons. My question is: how do have these displayed? All together, or all around your home? Maybe you could show us a snap!!
Happy Easter!

diamondc said...

I wanted to lick my moniter, they look so yummy.
Happy Easter
Catherine

Lynn Bourke said...

They look absolutely lovely! Mouth-wateringly scrumptious! :-)

Akila said...

Oh my, they look so yummy.

Delana@dujour said...

I remember eating these somewhere...sometime...but I couldn't remember the name. Thanks for reconnecting me, Edgar. One more recipe with which I can buy friends and favors here in France! Joyeuses Pâques.

Anonymous said...

Edgar... I think it's time for a visit to Needle in a Haystack...with home made cookies!!
Debi

Mountain Ash said...

These look just gorgeous. However, coming from the other side of the pond, I understand that cookies are what we call biscuits and these rugelachs look more like what we would call Danish pastries to me. Do they use biscuit/cookie dough or is it more of a flaky pastry dough?