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.
Yours look great! I really wish I'd thought to come up with a different roll/fold technique, mine were a mess!
ReplyDeleteThankfully, I didn't have any trouble with the rolling or slicing. The dough was pretty firm from an overnight rest in the fridge. Yours look delicious, though.
ReplyDeleteThanks for the recipe tip. I might have to try that one if I attempt it again. And the mango-pineapple sounds delicious!
ReplyDeleteMango-Pineapple? How delicious!! I should have tried another way to assemble these, my dough was also really soft and seemed hard to work with.
ReplyDeleteLovely, they look wonderful!
ReplyDeleteAw, you did crescents - how lovely! I went with a chocolate-fig filling. After the time commitment of these babies, I really felt like I needed the chocolate reward. On a side note, I'm also a zone 6a gardener - heirloom tomatoes are my obsession. :)
ReplyDeleteKaren--we live in the same city and your website/blog is lovely. Who designed it? Also I have been eyeballing getting a Canon Rebel XSi. The newer versions are pretty pricey. Do you get yours here in town?
DeleteThey look great. I used prune this time, but I think they need chocolate ;).
ReplyDeleteI made some in crescents but then decided what the heck and rolled and sliced per the recipe. It was much easier than I expected! I like the idea of mango-pineapple filling!
ReplyDeleteHi All--Thanks for all the comments and your blogs and photos are amazing.
ReplyDeleteKaren--we live in the same city and your website/blog is lovely. Who designed it? Also I have been eyeballing getting a Canon Rebel XSi. The newer versions are pretty pricey. Do you get yours here in town?
Lis
Glad you enjoyed them!
ReplyDeleteLooks like they came out great.
ReplyDeleteI have made rugelach both in the traditional shape & pinwheel style. The pinwheels seem to better fit my patience level :-)
I like your crescent style ones, but didn't have the patience to roll them up individually. Great job!
ReplyDeleteGood call on making the crescents! So many people had a difficult time rolling this! Great job!
ReplyDeleteooo, mango and pineapple filling sounds delicious :)
ReplyDeleteYour rugelach look BEAUTIFUL!!!!
ReplyDeleteJennifer thank you so much. TWD:BWJ has been a fun adventure.
ReplyDeleteStay tuned for my gardening adventures too. I am hoping to get lemons from my meyer lemon tree which now has itsy bitsy lemons on it.
Lis