Tuesday, November 4, 2008

TWD - Rugelach


This week's Tuesday with Dorie is hosted by Piggy of Piggy's Cooking Journal, who chose Dorie's rugelach. Now I have to admit that I didn't really know what rugelach were, as they are not a mainstream item in Australia. A quick Google search revealed that they are actually pastries of Jewish origin, originally made without dairy so they could be eaten with meat as a kosher dessert, but now the popular non-Jewish versions are made with a cream cheese dough, and traditionally are filled with apricot jam and walnuts.

I pretty much stayed with Dorie's recipe, and used marmalade, currants, chopped chocolate and flaked almonds for the filling. I found the dough rather challenging to work with, because it went from very hard to very soft with nothing in between.

However, the end result was worth it. These were really good - I actually wished that they were bigger!

Thanks to Piggy for hosting this week's TWD, and you can find all the other interpretations of Dorie's rugelach at the TWD blogroll here.

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23 comments:

  1. IvyNovember 4, 2008 at 7:37 AM

    They look delicious and look like croissants. Unfortunately I did not find the recipe.

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  2. TammyNovember 4, 2008 at 8:08 AM

    I found the dough hard to work with as well, but yours look way better than mine! I really want to try to make them again

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  3. The Blonde DuckNovember 4, 2008 at 8:37 AM

    I've never heard of those either. That makes two of us!

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  4. CakelawNovember 4, 2008 at 11:38 AM

    Thanks Ivy. I think that Piggy is based in the US, so I'd check back at her blog tomorrow, when her post will be up. (Aussies and Greeks are ahead of the US in time!)

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  5. CakelawNovember 4, 2008 at 11:40 AM

    Hi Tammy, I'd like to make them again without the chocolate - I think they'd be great just with fruit an dnuts, as the dough is so rich in itself.

    Phew Blonde Duck - I began to think that I was the only one!

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  6. AnonymousNovember 4, 2008 at 1:22 PM

    Oooh I bought rugelach from a Jewish deli here and it was nice but I thought that a freshly baked one would be even nicer. Thanks so much for the recipe, they look fabulous!

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  7. The Caked CrusaderNovember 4, 2008 at 6:59 PM

    I made rugelach in my pre-blog days and also found the dough stressful. My dough contained cream cheese and seemed to be either rock hard or melting!
    Worth it though - they are delish!

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  8. FinlaNovember 4, 2008 at 7:25 PM

    The look so sweet, i have never had them.

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  9. Jin HooiNovember 4, 2008 at 8:56 PM

    I enjoyed making them too ;-) I actually like them small, so adorable ;-)

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  10. AnonymousNovember 4, 2008 at 9:31 PM

    I'm seeing these all over the place today..and I want one..for breakfast!

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  11. nataliaNovember 4, 2008 at 9:35 PM

    Ciao ! I really liked them !

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  12. AudreyNovember 5, 2008 at 1:08 AM

    Fascinating about the origins - it's hard to imagine these without any dairy! I'm glad you joined TWD - it's a lot of fun.

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  13. chocolatechicNovember 5, 2008 at 1:27 AM

    I believe that they are so tiny, so that you can eat more, but not feel so bad.

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  14. MelissaNovember 5, 2008 at 2:16 AM

    I had the same problem as you did with the dough. But yours look like they turned out great!

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  15. AnonymousNovember 5, 2008 at 10:03 AM

    Yours look delicious! I had never made them before either.

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  16. AnonymousNovember 5, 2008 at 2:17 PM

    Your rugelach looks great :)

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  17. NancyNovember 5, 2008 at 3:14 PM

    I thought they would be bigger too! But they are soooo good...yours look very delicious!

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  18. DeeNovember 5, 2008 at 11:08 PM

    Aren't you clever with your fingers - I love the cross stitch, and then this! I have the book so I really must make it a point to make this soon. Everyone seems to agree that they were yummy.

    Thanks for the tip about the dough - I'll know not to freak out if the dough softens suddenly.

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  19. PGNovember 6, 2008 at 1:17 PM

    I grew up with rugelach at desserts and seeing all of these Tuesday with Dorie posts makes me want to go make some myself. Great job!

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  20. UnknownNovember 6, 2008 at 7:49 PM

    i guess it would be impossible to find these at local bakeries near me eh

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  21. CakelawNovember 6, 2008 at 9:54 PM

    Hi Lorraine, these are definitely good - but I'd play with the filling if you make them.

    Hi Crusader, I'm glad that it is not just me!

    Hi Happy Cook, they were new to me too, but good.

    Thanks Jin Hooi.

    LOL Maryann - for sure!

    Hi Natalia - I liked them too.

    Thanks for dropping by Audrey - I agree - TWD is fun!

    LOL Chocolatechic - I didn't think of that!

    Hi Melissa - this dough was definitely a challenge to work with!

    Thanks Candy :)

    Hi Em, thanks!

    Hi Nancy, I like Chocolatechic's theory that because they are small you can eat more of them.

    Hi Dee, Thanks! If your dough is hard then suddenly very soft, you will be experiencing the same as the rest of us!


    Thanks Psychgrad.

    Hi Rita, you're probably right there! I have never seen them before, but will check out the Jewish bakeries for them now.

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  22. RosieNovember 7, 2008 at 8:38 AM

    Your rugelach looks gorgeous - this is on my list of bakes to do :) Well done!

    Rosie x

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  23. CakelawNovember 7, 2008 at 9:51 PM

    Thanks Rosie!

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Thanks for dropping by!