Before I got Baking Chez Moi, I had never heard of Rugelach. To be honest, I'm still not 100% sure if I'm pronouncing it right (is the "ch" silent?). What I do know is that The Rugelach That Won Over France is currently the recipe of the week on Tuesdays with Dorie! I compared this recipe in BCM with the Rugelach recipe in Dorie's Baking from My Home to Yours. I decided to use the filling recipe in BCM and the technique in BFMHTY.
The filling seemed delicious enough: chocolate, toasted pecans, "plump, moist dried cherries" (that had me thinking a little), and some sweetened shredded coconut.
I didn't take any photos of the dough, but at this point, it was firming up in the refrigerator. It was such a quick dough to make! In the meantime, I had prepared my butter and cinnamon/sugar mixture.
I rolled out the dough, brushed on the butter, sprinkled on the cinnamon/sugar mixture, and added the toppings. I had never made a pizza before, either, but I assume this is what it feels like (minus the cheese and tomato sauce).
I cut the circle into slices and rolled them up as carefully as I could. Then I brushed on some egg wash and put them into the oven.
The results: by looks alone, I'm not sure if my creations were good enough to win France over, but I thought that they tasted pretty good; the dough was nice and flakey, and the mixture was delicious! The plump, moist dried cherries were great in this cookie, and the hint of cinnamon was perfect.
The Rugelach That Won Over France recipe on page 301 of Baking Chez Moi; Rugelach recipe on page 150 of BAKING From My Home to Yours.
Beautiful! They look perfectly golden :-)
ReplyDeleteMy husband said "This is arugula?" He expected something with lettuce in it, LOL!
ReplyDeleteYes! That happened to me today! Someone said pretty much the same thing, confused, after I gave out a cookie calling it Rugelach.
DeleteMy go-to Rugelach recipe uses a circle and crescents as well, so it was nice for me to change it up a bit and go with Dorie's recipe for a different shape this week. They were tasty, but I do prefer the little crescents as that just screams "Rugelach" to me. Yours look lovely.
ReplyDeleteIt is beginning to look like the crescents that won over the bakers-sorry France! Nicely done and I loved the arugula story. Your pronunciation is accurate-it is a traditional Jewish pastry and that is how it is pronounced in Hebrew/Yiddish.
ReplyDeleteLove the pictures!
ReplyDeleteYour cookies are beautiful! Having tried the cigar roll this time, I find I prefer the crescent shape.
ReplyDeletePerfect, the coloring is beautiful and looks scrumptious.
ReplyDeleteThe crescent shape I learned from researching, rugelach, is the traditional shape used. I went with Dorie's BCM roll and it worked fairly well. But now I am curious and want to try the crescent shape.
ReplyDeleteLooks like they turned out great. Good to know the crescent shape works well with this recipe. I was curious since that is how I'm used to making them.
ReplyDeleteI make rugelach every Christmas from a tried and true recipe an old friend gave me…I always roll them in the crescent shape. Yours look so pretty! Very nice!
ReplyDeleteGorgeous! And glad to see that someone else didn't stick exactly to the recipe either. :)
ReplyDeleteI want to try the crescent shape now. Yours look great.
ReplyDeleteI love both of Dorie's Rugelach recipes. Not sure which I like better. Happy Baking!
ReplyDeleteI really enjoyed reading your blog...your pictures were great!
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