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:

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

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  2. 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!

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  3. Yum!!

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

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  4. 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.

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

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  6. 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!

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

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

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  9. 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.

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

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  11. 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?

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 Gentle Friends, I finished the sampler last night and here's a snaperooo... Village Square Sampler from Samplers Remembered   1/8 - 3/2...