Here’s to my very first Tuesdays with Dorie post. Lets get it started.
Rugelach. What in the world is it and how do you pronounce it? From what I read and baked, it’s a pastry rolled and filled with fruit filling, dried fruit and nuts. I was a bit skeptical with this recipe. I haven’t had very good luck with dough, pastries or fondant. They just aren’t my friend. I tried making a cake covered in fondant a while back. That shiz was annoying to handle. I would either roll it out too thin and get holes or it would be too thick. And then you must dust it with flour to prevent sticking. I suck at that, too.
Anyway, so my rugelach basically took a super long time to prepare and make. I spent about 5 hours making the homemade cream cheese dough, making the apricot levkar and forming all the rolls. Most of these hours were spent “chilling” the dessert. I made the dough and let it harden in the refrigerator for two hours. During this time, I made the apricot levkar. Something went wrong with the measurements and I have a TON left over in my fridge. Does anyone know what I should do with the leftovers? Spread it on toast? After two hours, I rolled out the dough. The first two rolls (there were four total) I didn’t put enough flour down. So, of course, after filling all the dough, I struggled to peel the dough off the counter. Luckily, the dough didn’t rip too badly. I used dates and raisins as part of my filling. This was a good choice. Other options are prunes and figs. The rest of the filling consists of nuts. I used pecans, walnuts and almond slices. The fourth and final roll consisted of no nuts so that Joe could have some of my fancy shmancy dessert. *He can’t eat nuts for digestive reasons.*
So, the rugelach was rolled and filled Friday night and I allowed it to harden and set until morning. Saturday morning, I took the four rolls out and cut them about an inch wide. I got between 9-11 pieces with each roll. After pre-heating the oven and placing parchment down on the cookie sheets, I was ready for some rugelach baking. Popped those babies in and about 30 minutes later got these beauties.
My first batch I thought I burned them, but after a taste test I realized the bottoms were just caramelized and gooey. Yummy! The apricot spread, dried fruit and nuts pairs really well. They turned out really great.