I should probably start with the fact that every single person I had try these: family, friends, Bible Study group…everyone absolutely LOVED them…I was just not one of those people ha ha 🙂 This recipe I knew would require an open mind on my behalf…being the picky dessert eater that I am. This would not be a recipe I would make, nor a dessert I would choose to eat but I figured that is exactly what this cooking/blogging challenge is all about…to get me out of my comfort zone sooooo with that thought I embarked on the total experience. 🙂 If you would like the recipe for Rugelach, check out our two host blogs…Jessica and Margaret.
I had read on the p&q page about different fillings you could do with this recipe which sounded a little more appealing to me but I didn’t want to not try the original so I compromised and made 1/2 the dough with the mixed fruit filling, even making my own prune lekvar, and then the other 1/2 of the dough I used a suggestion and made it with blackberry jam, mini chocolate chips, and pecans….interestingly enough the traditional was hands down everyone’s favorite…although they loved the blackberry as well. 🙂
I had decided to break this recipe down into a couple of steps over two days…which I am very glad I did and would highly recommend! On Monday morning I made the dough and put it into the fridge to chill up meanwhile I made the prune lekvar. This was straight forward and I am sure added to the freshness of the Rugelach. I put the levekar in the fridge and moved on to chopping the dried fruit I had chosen to make the traditional rugelach.
I used dried figs, apricots, cherries, and raisins.
After letting the dough chill in the fridge I started to work on rolling it out, filling it and then rolling it into logs. I had no idea what a challenge this dough would be for me. I am guessing it was all the butter, but it became warm and sticky really quickly! You have to be on a mission layering the jam, cinnamon sugar, nuts and fruit…wow!
After I had prepared the rolls I followed the advice of letting them chill overnight. The next morning I started baking. The recipe suggested to double up the pans and use parchment paper to help against burning the carmelized bottoms of the rugelach. I am SO glad I did this because the bottoms turned out beautifully and I am not sure they would have otherwise. If I was to make these again I would buy or borrow two more baking sheets though because after baking for 30 min and cooling for 10 min these took a LONG time to bake. Having two going at a time would speed the process up significantly!! 🙂
Perfect carmelization 🙂
Looking back on this recipe, I would have to say, as I was making them I thought this would not be a keeper…they took awhile, were costly, and not really my favortie :)….but after finishing them and seeing how nicely the cinnamon sugar covers any imperfections I thought I had in the dough and then seeing and hearing everyone’s raving reviews, I had to reconsider my position…I have come full circle…this recipe is a keeper and I feel fairly confident they will be a requested item from my family!! 🙂