This week's Baking Chez Moi recipe is The Rugelach That Won Over France. I am not sure that my rugelach would have won over France, as they are not that photogenic, but they sure are tasty.
Rugelach are made with a cream cheese dough, which is spread with melted butter and cinnamon sugar, topped with chocolate, fruit, nuts and coconut, then rolled up, washed with egg, sprinkled with sugar, sliced and baked.
I found the dough quite hard to work with as it seemed to tear quite easily. However, even if my rugelach are not the prettiest around, I really liked the flavour of the melted chocolate with the coconut, toasted pecans and raisins.
To see what the other TWD bakers thought of these cookies, visit the LYL section of the TWD website.
What the famous Zingerman's Mail Order site says:
ReplyDeleterugelach: the royalty of jewish pastry
One of our best-selling Jewish baked goods. These are royally good cookies. Cream cheese pastry folded up with special fillings, sprinkled with sugar and baked until golden brown. Try all four flavors: chocolate, raspberry, apricot, or currant walnut. If you've not yet tried one of these traditional Jewish treats, now is the time.
This is a delicious pastry. My grandmother used to make these and they were wonderful. xo Catherine
ReplyDeleteI definitely had some issues with the dough - I ended up making this THREE times because I was not happy (you'll see the trays of shame in the post when it goes live !!). Loved the taste of these and now I know how to make them, I will definitely make them again!
ReplyDeleteSounds like a few people had problems with the dough! It does sound rather special and delicious though! :D
ReplyDeleteI have never heard of this dish before, but reading the recipe, the flavor profile definitely sounds interesting.
ReplyDeleteMine weren't the prettiest either (although I do think yours are very nice and look tasty and delicious), but the taste was wonderful. I would never turn one of these down (okay, the ones with chocolate, of course, but not the others). :-)
ReplyDeleteYes, I agree that the dough was not that much fun to work with (as the book suggested) but the cookies are amazing to eat!
ReplyDeleteI think your cookies look great but tasty is what's most important - this was a delicious filling.
ReplyDeleteThese turned out to be the tastiest cookies, even though they had their moments of frustration!
ReplyDeleteThe dough can be tricky to work with but well worth it. We loved these too.
ReplyDeleteThese sound quite amazing. And if they won over France, they must be good ;)
ReplyDeleteTasty is where it's at. I think your rugelach actually look pretty good. They are quite the humble looking cookie but they are just so tasty.
ReplyDeleteI'm glad they were a hit...I hope to get back in the swing of things come mid January. Bill would not touch these and since we already made rugelach from BwJ, again I passed!
ReplyDeleteYour rugelach looks quite delicious! I was worried about all the issues everyone had with these…and made some modifications! They were delicious!
ReplyDeleteThese were so tasty no matter the shape they ended up. Yours look great.
ReplyDeleteAnother week where the P&Q was a lifesaver. I made a couple of mistakes/things to improve but otherwise I enjoyed these. I didn't find the dough too fussy, so I guess I lucked out this week.
ReplyDeleteNice job AND picture perfect!
ReplyDelete