TWD: Rugelach
| March 6, 2012 | Posted by imathomebaking under Cookies, TWD |
Welcome to another delicious edition of Tuesdays With Dorie: Baking With Julia!
I have to be honest, I thought Rugelach was going to be much more crazy & harder to make than it actually was. I think sometimes cookbooks over complicate processes, leaving you to wonder if you will have an epic fail or if you will be pleasantly surprised. I am pleased though that there were parts of this recipe you could do a day or two ahead of time. Makes it more appealing, just incase something goes wrong and you have to start over.
Although, I know some of you make the recipes way ahead of time anyways, so you would have more than enough time for a retry. I tend to start on the Sunday night before it is due. I was very iffy about this cream cheese dough & three sticks of butter! I don’t want to hear another complaint about Paula Deen, Ha! As this was my first time making Rugelach I had no idea how anything was suppose to look or taste, that panicked me a little.
Doing a search on the internet produced oodles of images and they were all different. I saw many of them “folded” like a croissant, but I am not doing any adjustments or changing the recipes, I am sticking right to what it says. Deciding all the fruits and nuts to use was pretty simple as I did not have a huge choice due to where I live. I also made my own levkar which was an easy thing to make and there is no way I would have found any pre made here in Japan!
The only real uncertainty I had was how to bake them. I know what the book said, cut side down but I was not sure that was the proper way to bake them, so I baked most of them cut side down but also baked a few with the seam side down. I was not sure if the filling would spill out cooking seam side down and I really was not sure what would happen baking them cut side down. It seems to me, the choice really was yours with little to no difference.
I again enjoyed making and participating in this group and look forward to the next recipe! Do yourself a favor and make a batch of these, they are absolutely delicious!!!
If you are interested in the recipe, it can be found HERE with one of our hosts for this week. I also encourage you to purchase the book HERE.
Twitter: littlepiggylife
March 6, 2012 at 5:48 pm
I too am glad the recipe had parts that could be done a day or so ahead of time. Had I done it all in one day I don’t think i’d have been happy with the result, but by breaking it down it was fun, and they sure are yummy!
I too made my lekvar…and it was quite easy!! although I did attempt to make them croissant shaped.. and in retrospect..I should have made them as the recipe said…it looks easier!!
baker in disguise recently posted..Rugelach: ‘TWD : Baking with Julia’
I made prune and apricot lekvars one day and also made the dough. It took me two days to get the rugelach baked. We loved these and I’ll be making them again! Glad you enjoyed them.
Lola recently posted..TwD – Rugelach – Baking with Julia
I baked mine cut-side down. Like you said, it probably wouldn’t make any difference, but I wish I had double-panned the baking sheet – they burned a bit on the bottom. But, the caramelized sugar actually didn’t taste half bad!
Karen @ SoupAddict recently posted..Rugelach with Chocolate Fig Compote
Such beautiful photos! And perfectly filled rugelach, so many photogenic goodies. Well done.
I love your top picture of the standing rugelach!! I also had reservations about making these but went ahead and followed the recipe…everyone loved them! Yours look lovely.
I know I had to bake some cut side down and some seam side down to save the jam filling. I love how you got the rugelach to stand up on its own!
yummychunklet recently posted..TwD: Baking (Rugelach) with Julia
Yours look fantastic – great job!
Heather recently posted..Tuesdays With Dorie: Rugelach
Your photos are brilliant and your rugelach look so neat. I loved these.
I’m glad you liked them! They look delicious!
Wendy (pinkstripes) recently posted..{twd v2.0} rugelach
They look fantastic, wish I had one right now!
They look perfect!
Thanks so much for baking along with me this week!
They look great!
Deniz recently posted..Brunch in March
I also spread the process over days. I have a five month old,so doing these in one day would not have been possible.
Your Rugelach look beautiful. I’ll try baking them upright next time, instead of putting them cut side down on the cookie sheet. I couldn’t find lekvar at our stores here in Frederick, MD either. I doubt it would’ve been as tasty as the homemade version.
Cathy B. recently posted..Tuesdays with Dorie—Week 3—Rugelach
Your rugelach looks wonderful. I love that you have so much filling in yours. I will have to bake them seam side down next time.
Elaine recently posted..Rugelach
Love the pic with the stacked rugelach
Twitter: bakewithjill
March 7, 2012 at 11:04 am
They look fantastic! I’m glad you enjoyed them.
Jill recently posted..TwD Baking with Julia: Rugelach
Your rugelach turned out absolutely perfect!! Love your photos too!
Janis recently posted..TwD: Rugelach
Twitter: CherTheDabbler
March 7, 2012 at 12:29 pm
It was nice that this could be broken down into manageable pieces.
Like the cookie-art sculpture in the first picture
Cher recently posted..In which I try very hard not to whine… (Rugelach)
I love that first picture! These look tasty.
Jodie recently posted..TWD- Rugelach
Your rugelach looks great! How’d you get them to balance like that?? That’s impressive, lol
Jen recently posted..Nutella Rugelach [TWD]
your rugelach has sooo much filling!
it looks delicious!
Oh my goodness, they look fantastic!! Nice work.
I had no idea what to expect either, never have had them before making them. I agree, this made a lot of cookies, rich cookies. They were great but intensive. I might have ate the lekvar right out of the jar with a spoon….
Beautiful photos. I also baked half seam side down and the other half cut side down. The seam side fared a bit better for me. I think the instructions really need to state to pinch the dough closed to avoid the runoff of the filling.
Still delicious no matter what way you form them!
Cathleen recently posted..TWD: Rugelach
RoseAnn,
I like how your photos turned out. A different angle on the first shot…nice! Thanks for stopping by.
~Carmen
http://bakingismyzen.wordpress.com
bakingismyzen recently posted..TWD:Baking with Julia: Rugelach
Your rugelach looks great! I am amazed that you can get all the ingredients you need for your recipes. I would imagine that is one of the hardest things about living abroad and having a baking hobby.
I love the photos! What a balancing act! I did the same thing with the online search and found a lot of crescent shaped examples but decided to stick to the book too. Yours turned out beautifully.
Amanda recently posted..Bake 52: Lunchbox Brownies (with coconut pecan frosting)
Mmm, love your photos! Your rugelach look great!
Excellent photos! I like being able to see the ingredients.
-Lisa
Lisa | Dust with Flour recently posted..TWD: Rugelach from Baking with Julia
Twitter: ladyjaye42
March 10, 2012 at 12:29 am
This is my non-technical comment: the picture of your rugelach amuses me.
Now I want to make all my pastries do tricks for photos. Those looked like they turned out well! It’s great to see a lot of people had the same questions as me and most seemed to have much success.
Amanda recently posted..TwD: Rugelach
I love your photos, and glad they worked out for you too
lauren recently posted..Chocolate Rugelach (Tuesdays With Dorie)
Your rugelach look fabulous – great job.
Cakelaw recently posted..Jazz High Tea at The Spiegeltent
Great photos! I should have cut mine a little thicker like yours.
lauren recently posted..A cheese-making Saturday