Tuesday's With Dorie: Baking With Julia- Rugelach Details

The dough for the Rugelach  requires only a few ingredients.
 Butter
 Cream Cheese
 Salt
 Sugar
 Flour

The dough must be chilled and I would suggest to chill it for at least several hours. Even after chilling, you have to roll it out quickly.

Although this recipe called for apricot and prune lekvar for the filling, with diced dried fruit and chopped nuts sprinkled on top, you really can be creative with the filling. Store bought preserves can even be used. I tried Sarabeth's Mango and Pineapple preserve as a filling with half the dough. It was very good.

Although the Julia Child Cookbook instructs to roll out the dough, spread the filling on top and then roll the dough jelly roll fashion so that the dough can be sliced, I did not do that. I rolled out the dough, cut the dough into squares and put the filling on top. I then rolled the squares into crescents and sprinkled with cinnamon sugar. I cannot imagine trying to slice the filled dough rolls as the recipe instructed. The dough is just too tender and can be a bit fussy.

All and all the Rugelach tasted very good, but my favorite recipe for Rugelach is from a Martha Stewart magazine. The dough is just as rich tasting, but not as challenging to work with.

So have you ever made Rugelach? What is your favorite filling to use for it? Love to hear from you.

Baking with Julia March Recipe- Rugelach

I just finished rolling out the rugelach dough and it was one nasty challenge. Julia Child's recipe for at least the dough part did not beat out the Martha Stewart recipe that I typically use. Well the little gems are in the refrigerator for the next few hours to harden up. Believe you me, they need it. If I would have put them directly in the oven we would have had flatten rugelach: they would have spread all over the baking pan.

Also here is Dorie Greenspan's interview on    about  rugelach and baking the gems-click here

Baking with Julia March Recipe- Rugelach

The TWDBWJ crowd could bake both or one of the following for March. Irish Soda Bread and Rugelach were chosen as the recipes. I have never been a fan of Irish Soda Bread, but Rugelach is delicious. I used to use a recipe from Martha Stewart and it was very good. However, I have not made Rugelach in years. We will see how the Baking with Julia version stands up to the Martha version.

Those of you who have never tried Rugelach may wonder why it is so great---it is the cream cheese dough. I personally prefer it with a strawberry jam filling. Stay tuned for how this turns out.