Before this week's Tuesdays with Dorie, I had never eaten Rugelach. I wasn't quite sure what to expect, but I had seen Ina make it, and with cream cheese, butter, nuts, and chocolate, "how bad can that be?" Another wonderful aspect to this recipe is the room for experimentation- depending on what's in the pantry, you could come up with endless flavors. I stuck with what I had on hand since running to the store for last minute ingredients is starting to become a habit for me (and is not so good for the budget!) With the food processor, the dough came together quickly and was nice and sticky when I put it in the fridge. It rolled out great and wasn't too sticky after I floured my board, though I would say if you have problems with this dough being too dry not to be afraid to mix just a bit longer than you would for a pie crust. Mine still came out nice and flaky and didn't crumble when rolled.
Of course, it was delicious. Dorie never goes wrong and this recipe proved quick, easy, and tasty. Since my wonderful Tall Man cannot eat chocolate, I made half of the rolled out dough as the recipe states (raspberry jam, black currants, pecans, and chocolate) and the other half with Heath Toffee bit subbed for the chocolate. I think both versions were tasty but next time I'd like to try apricot jam (and certainly a jam I'm fond of, as the flavor was very pronounced in my cookies). The toffee was yummy and blended right in for a nice flavor and texture.
To see the recipe and some of Dorie's tips, check out NPR and her site. You can also see Piggy's Cooking Journal for the recipe. Thanks for a fun choice!
Oh these look good Anne! I love the idea of using apricot jam next, that sounds perfect!ReplyDelete
How did the toffee bits turn out? I'd be worried they would be too crunchy, but they sound delicious. Might have to try that :)ReplyDelete
They look yummy. I did apricot jam with half of mine and they were my favorite! But yes, "how bad can that be" with any of them. I had to get them out of my house fast!ReplyDelete
Hmmmm...the heath bits sound like a tasty addition. Definitely have to keep that in mind for next time.ReplyDelete
I used toffee bits too with nutella. It was pretty darn good. Glad you enjoyed the recipe!ReplyDelete
Clara @ iheartfood4thought
I thought abou thte Heath...it sounds so good!ReplyDelete
Sorry, that was me. Me and the typos. Did I mention yours even LOOK tasty?ReplyDelete
I like the idea of the heath in them! I think I may try that next time. :) The look delicious!ReplyDelete
I had never had it before either.ReplyDelete
What a bummer your man is allergic to chocolate.
Yours look fabulous.
Caitlin- The toffee bits came out perfect. Great flavor and perfect size but not crunchy or hard at all.ReplyDelete
Thanks for saying hello everyone!
Great looking rugelach. I was very pleased with this recipe and loved the crisp texture of the dough.ReplyDelete
You flavor combinations sound great. The toffee would have been so good in these! Great job, Anne!ReplyDelete
Glad that you like the recipe. thanks fo baking with me this week! :-)ReplyDelete
Yes, butter and cream cheese make the world go round! Or in this case, the rugelach - great job for your first time!ReplyDelete
The toffee version sounds decadent...I'll have to try that sometime! Nice job on your first rugelach.ReplyDelete
We also liked the recipe,yours look so beautiful, great workReplyDelete
Ulrike from Küchenlatein
You used Heath?? Double Yum!! Both of your versions sound fabulous!ReplyDelete
Anne, they are GORGEOUS (of course they are -- your creations always are!) What a great idea to add toffee for your hubs; mine won't eat regular chocolate either, and I used white chocolate chips (which he will eat) in some, but toffee would take it to a whole other level! I'm glad that you enjoyed these!ReplyDelete
Your rugelach looks and sounds fantastic!ReplyDelete
Yum! I bet the toffee was great. Your rugelach look delicious.ReplyDelete
I'm a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure :-) Let me know! firstname.lastname@example.org
Those look so good!ReplyDelete
They look great! Did they toffee bits get soft when baked?ReplyDelete
Those toffee bits would be great with the Nutella another blogger used. So many options!ReplyDelete
Ohhhhhh, these look good. I see a Dorie Rewind in my future.ReplyDelete
The toffee sub sounds fantastic. I love your rugelach on the red cake plate - so colourful and fun.ReplyDelete
Yum! I hadnt made them before eitherReplyDelete
Jodie- Yes the toffee did soften. It was delicious and I'd love to try the toffee with Confectiona's suggestion of Nutella!ReplyDelete
great job! they look perfect. good to know the toffee softened up, i will definitely use that next time!ReplyDelete
the red plates go so well with your rugelachs. funny how woman notice that stuff?ReplyDelete
anyways, looks good to me. last time I made these the stuff inside all leaked out and they were not photogenic
salivation happening here...those look goooood.ReplyDelete
Toffee sounds like a great addition!ReplyDelete
Lovely post and photos...you did a great job and the flavor combinations sound great. Always like to visit each week and see what you have been up to with baking!ReplyDelete
I like the toffee bits idea-I'll bet that was good.ReplyDelete
The toffee bits sound delicious! Great job!ReplyDelete
This was such a great recipe, as the filling options are endless...I loved your fillings...they sound delicious!ReplyDelete
I love anything with Heath bar in it. I'm sure your rugelach were fantastic!ReplyDelete
The dough was flaky, wasn't it? That's one thing I liked about these cookies.ReplyDelete
Yours look fantastic!
wowww, they look gorgeous!!ReplyDelete
Those look so yummy, Anne! Great pics too!ReplyDelete
Mmmmm! Nice combinations. The toffee sounds really good!ReplyDelete
those look tasty and flakey!!ReplyDelete
I was so impressed with the ease and tastiness of this recipe! Yay, for rugelach! I bet your toffee version was to die for!ReplyDelete
You know, I don't usually eat rugelach because I'm not a fan of nuts in things... it's a texture thing... but all of you TWD people are inspiring me to make some!ReplyDelete
I love rugelach! Even if I've only eaten them, uh, once :) It was from the supermarket! And now they're gone! I guess I have to make them myself :)ReplyDelete
They look delicious! I like your idea of adding toffee bits. Might be a good way to get rid of the extra Halloween candy!ReplyDelete
How bad can it be is right! ;)ReplyDelete
Toffee bits sound especially tasty.
My husband loves rugelach, and these look great! Beautiful picsReplyDelete