Surprisingly (although my husband is Jewish), I had not tasted rugelach before.. The first thing I did before tackling baking them was to buy some from a bagel store, in order to have an idea about what to expect.. The ones I bought from the store were tiny, soft and tasty.. After tasting variety of fillings, I decided to make mine with apricot lekvar (BWJ gives you prune or apricot lekvar options), almonds, walnuts and raisins.. and of course cinnamon sugar, which is a must..
Overall, I found the process of baking the rugelach easy.. But it requires patience with all the wait times to chill the dough.. I divided the tasks to be completed into 2 days: On Thursday I prepared the apricot lekvar, prepared the dough, rolled and filled the rugelach, and left the rolls in the fridge overnight.. On Friday, I sliced them, coated with cinnamon sugar-nuts mixture and baked.. Here are my comments on the steps:
|Instagram by Ferda : |
Preparing the apricot lekvar
- Cream cheese dough: comes together very easily, and also easy to roll.. It is soft but not sticky.. And delicious and flaky once cooked..
- Fillings: listed in the recipe are too much for the amount of dough.. If I spread total amount on the rolled dough, it would be impossible to roll-up.. I ended up using only half of the lekvar, cinnamon sugar, and raisins..
- Rolling-up: was not very easy even though I did not use total amount of fillings.. It might have helped if I put the dough back in the fridge for a bit and cool down in between rolls, since it gets more difficult to deal with when it stays out of the fridge for a while..
|Instagram by Ferda : |
Slicing the rugelach
- Baking: was tricky.. There was definitely a learning curve for me there.. I baked the first batch for 25 minutes as recommended, but did not double the baking trays since I only have one.. And that batch of rugelach got overcooked - dark and dry.. I thought if this was it, this recipe definetely did not worth the effort.. Then, I baked the second batch for only 20 minutes, and they were golden and delicious.. Everything promised in the book.. And yes, they definitely worth the effort :)
Conclusion: I was pleasently surprised with the end result.. My rugelach were delicious.. I will definetely bake this recipe in the future, and play around with the fillings.. I still have to try the prune lekvar, which - I heard from My little yellow cookbook - is delicious.. And also, my husband liked them a lot too with the disclaimer that they were not the traditional rugelach.. They are better :)
You can find the actual recipe at page 325 of Baking with Julia, or from this week's hosts' blogs: The Urban Hiker and My Baking Heart..
Coming in two weeks : Irish Soda Bread :)