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.
The Urban Hiker or My Baking Heart blogs.