Tuesdays with Dorie BCM: The Rugelach That Won Over France

December 9, 2014 at 9:53 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 11 Comments
Tags: baking, cookies, dessert

The Rugelach That Won Over France is a spiral of cinnamon sugar, coconut, pecans, chocolate and dried cherries. I’ve made other Dorie rugelach once, no twice, before…in fact, hers is the only rugelach I’ve ever made. She uses essentially the same cream cheese pastry dough in each, and it’s great. It’s easy to make in the food processor, pretty easy to roll out and bakes up nice and flaky. But, while this version may have won over France, it wasn’t my favorite flavor combination. I thought it was a little dry compared to the other two, and I realize the difference is likely because they had some sort of jam in the filling and this one didn’t. I’d certainly give this a shot again, but would swap out the chocolate for some fruit jam.

I followed the recipe here, but instead of freezing my rolled up rugelach logs before slicing, I just chilled them in the fridge for a couple of hours. Then I cut them an inch thick, rather than 1/2-inch thick, for chunkier cookies.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us, if you haven’t already!

11 Comments »

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Good thinking on just putting them in the fridge-I was certain freezing them would have been a mistake. As skeptical as I was about the filling, changing the cherries to currants worked out very nicely. Your slices look picture perfect!

Comment by alisahuntsman— December 9, 2014 #

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Your cookies are so pretty! Sorry you didn’t care for the filling but I agree that Dorie’s dough recipe is a keeper.

Comment by Zosia— December 10, 2014 #

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All good ideas and beautiful rugelach ..makes me want to try again with jam in the filling!

Comment by Patty— December 10, 2014 #

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I love the look of the chunky cookies. I made mine thinner and they tasted good but yours remind me of the ones I could get at my local Jewish bakery.

Comment by goldenlifephx— December 10, 2014 #

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I skipped the coconut (didn’t have any) and whirled all my filling components in the food processor, tossing in a little coconut oil in for moisture. Turned out well! I’d love to try a fruitier version next time.

Comment by Adriana @ GreatFood360°— December 11, 2014 #

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Yours look beautiful! I love that you cut them wider…they look perfect!

Comment by bakeawaywithme.com— December 11, 2014 #

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The chunkier cut rugelach hold together better, I think. I think I’ll try that next time! Also, I love that you used a decorating sugar on top — really adds to the look!

Comment by Margaret— December 11, 2014 #

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I like the thick cuts you used, I was thinking as I cut mine that I would like them thicker…and replacing jam for the chocolate is definitely my idea of a good thing. You win this week…yours always look better than mine. Someday! 🙂

Comment by Kayte— December 11, 2014 #

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I have always used jam with my Rugelach too! Your Rugelach ooh perfect.

Comment by Gracie ~ Food Fascination— December 12, 2014 #

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I love your picture…they look fantastic!!!

Comment by isthisakeeper— December 14, 2014 #

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Thanks for telling us about Dorie’s other rugelach recipes. I agree, these were kind of dry.

Comment by jora— December 30, 2014 #

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