March 6, 2012

TWD Rugelach


This week's TWD recipe is rugelach, a Jewish pastry traditionally formed in a crescent shape by rolling a triangle of cream cheese dough around a filling.  Inside you'd typically find cinnamon, nuts, chocolate or fruit.   


I strayed from the published recipe on two fronts: filling and shape.  Personally I'm not really a fan of cinnamon mixed with fruit, the exception being apples, so I skipped the filling recipe and instead used prepared jams: raspberry and mini chocolate chips or apricot and toasted walnuts.  Secondly I shaped my pastry the traditional way, as crescents, rather than rolling and slicing them.  Call me a baking rebel if you must.


I can't honestly say that I fell in love with the rugelach.  My reception to them was lukewarm at best but I did love how flaky the pastry was.  If you'd like to try the recipe for yourself you can find it in the Baking With Julia cookbook or head over to The Urban Hiker or My Baking Heart blogs.

11 comments:

  1. Baking rebel! Those are too gorgeous. If I ever make these again, I'll have to try rolling them into crescents. Lovely!

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  2. oh so picture perfect! :)

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  3. your rugelach look absolutely amazing!

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  4. Oh my.. what beautiful photographs.. perfect, golden dough..and so well rolled up!! Brilliant!! I made mine also crescent-shaped too!!

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  5. One word for your cookies BEAUTIFUL !!!!!!!!!!!!!!!!

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  6. How pretty - I love the first shot with the tea kettle.

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  7. These look delicious and I for one love the classic shape of these rugelach - these should be a standard bearer for all rugelach cookies =) I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's a pleasure following your food…

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  8. I never realized rugelach was made with cream cheese dough... more reason for me to try them!

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  9. This looks gorgeous! I may try it sometime..

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  10. Beautiful! I also made mine crescent shaped, the dough was really good.

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