Tuesday, March 6, 2012
Over the years, I've made rugelach from a variety of recipes. This time, there were two differences -- the shape and the filling.
When I checked my pantry for dried fruit, I found I had too few apricots, but just the right amount of prunes. So, I made half a recipe of the prune lekvar. It made a ton of filling. I'd hate to see how much the full recipe made. At this rate, I will have to make many more rugelachs just to use it up.
I made all the components over a span of a few days. First, I prepared the lekvar. Then, I made the cookie dough. It came together easily and was well chilled by the time baking day rolled around.
On the big day, I made the cinnamon sugar mixture, cinnamon sugar-nut mixture, and the finely chopped nuts. I also halved those recipes and also have quite a bit left over. Except for the chopped nuts. I used all of those.
The dough was rolled out and trimmed, then spread with the prune lekvar and sprinkled with cinnamon sugar and finely chopped nuts. I chose to omit the extra dried fruits, since I thought the prune filling was sufficient.
I formed the dough into logs and chilled them well before slicing. The rolls were well lubricated with an egg wash before the slices were dunked in the cinnamon sugar-nut mixture.
Heading to the oven:
The end result was a really, tasty pastry-like cookie. The prune filling was a nice complement to all the cinnamon sugar.
My neighbor happens to be an expert on rugelach, so upon tasting her share, she gave them thumbs up. Well, actually, she inhaled them all. Proof enough.
This week’s hosts are Jessica of My Baking Heart and Margaret of The Urban Hiker. Either of these two fabulous bakers should have the recipe link on their blogs.
If you want to read about the adventures of the other TWD/BwJ bakers, stop by the website and follow the links.
I still have leftover filling and cinnamon sugar mixtures. I'd sure hate to waste them. Guess I need to make more rugelach. Soon.