Rugelach is an absolute favorite cookie of mine to bake. These cookies are so delicious!
My brother loves Rugelach and I always make a batch for his birthday. I make them with different jam fillings, such as apricot, raspberry, peach and strawberry. I also make chocolate filled ones too.
Nuts are a must in this cookie! I use walnuts inside and outside of the Rugelach.
You can see the process to rolling the Rugelach dough on a recipe photo tutorial on my Baking is my Zen blogger.com account called,
MY must-do’s: Don’t overfill with filling. Don’t spread filling to edge of dough. Depress the cinnamon-sugar lightly into the fruit filled dough. Best form is the ‘crescent’, not the ‘rolled’ form. This may be different for you, but these are MY must-do’s.
RUGELACH is the third, “Tuesdays with Dorie: Baking with Julia,” recipe the group is baking together.
This recipe (pages 325-327) is from the book,
The contributing baker for this recipe is Lauren Groveman.
This recipe calls for cutting logs of Rugelach into slices instead of forming them into crescent shapes. I prefer the latter.
Here is a video by Lauren Groveman on measuring. It’s worth a look.
Host Bakers (with recipe)
The Urban Hiker
My Baking Heart
There are over 250 BAKERS in this group. Stop by and check out their blogs! 🙂
The next “TWD: Baking with Julia”
post is scheduled for March 20.
Recipe: Irish Soda Bread.
Fortunately, family members like this bread. They will be the recipients of my next baking endeavor.
Enjoy your Rugelach…goes great with coffee!
…and to John…many great birthdays to come!
psst: if you’re going to leave a comment, please leave your first name and blog link so I can easily and quickly go to your blog and comment too 🙂
Peace in baking,
Baking is my Zen…sweet nibbles for the soul
NOTE: Please DO NOT use my photography WITHOUT MY PERMISSION.