Tuesdays with Dorie: RugelachNovember 4, 2008 at 1:10 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 55 Comments
We have made it back to New York, safe and sound. Thanks so much for all the well-wishes in the past few posts! Hopefully I’ll be able to get back to a more regular blog-checking schedule now. We’re staying in a temporary furnished apartment all the way downtown in the Financial District. Strange place to live, but hopefully we’ll find a “real” apartment of our own soon. At least this place has a big oven, so I was able to crank out the Rugelach that Grace of Piggy’s Cooking Journal chose for TWD this week.
I don’t have any fond childhood memories or stories of rugelach. In fact, I’d never had them before I moved to New York, and I’d never made them myself till the other day. If you’re not too familiar with rugelach either, it’s basically a cream cheese pastry that’s rolled out, schmeared with a sweet filling, and rolled up. They kinda look like mini croissants, no?
Dorie suggests using the food processor to bring the dough together. I won’t see my Cuisinart anytime soon (it’s been living in a storage facility, along with all my plug-in kitchen appliances, in New Jersey for the past couple of years), so I made it by hand…just a half recipe. It was super-easy, too. Rather than using cold butter and cream cheese, I brought them to cool room temperature, then just used my right hand to squish them together with the dry ingredients. No utensils needed, and very little chance of overworking the dough.
You can be really flexible with rugelach filling. I used apricot jam, cinnamon sugar, walnuts and dried cherries. You can use whatever jam you like (or no jam at all), different nuts, different dried fruits…Dorie even adds chocolate. I left that out of mine because I don’t like fruit and chocolate combos. I made a bit too much cinnamon sugar, so I sprinkled a little extra on top before baking. It’s important to chop up the chunky ingredients, like nuts and fruit, pretty well, because big bits can make the cookies hard to roll up neatly.
I think they came out quite cute, if I do say so myself. After rolling the cookies into crescents, I stuck them in the fridge for a couple hours. That way, they were nice and firm, and held together well in the oven. There was a little jam leakage out the sides, but nothing major, and I was able to pick it off when I lifted them off the sheet tray. These cookies are just lighty sweet from the filling (the dough has no sugar at all), and really good with the warm beverage of your choice. I think I’m gonna put a few of these in a baggie and munch on them while I wait in line to VOTE today!!
The recipe, of course, is in Baking: From My Home to Yours by Dorie Greenspan, but she also has it here on NPR’s site. And for some extra rugelach tips and flavor suggestions, read this post on Dorie’s site. Don’t forget to read Grace’s write-up and check out the TWD Blogroll to see what a zillion-trillion other people had to say!