Rugelach – TWD
4 Nov
The Holiday Season kick off has started with a BANG![SinglePic not found]
Boy Howdy, it was fun to stop by and visit many of the TWD Bloggers showing off their talents and passions for decorating.. last week. I’ll leave it to you to make the discoveries on your own by just clicking here to start checking out the marvels of Tuesdays with Dorie baking group. Make sure you check in each week with all the bakers here for your holiday baking ideas. Better yet, get your own book by Dorie Greenspan, Baking from My Home to Yours.
Rugelach was this weeks baking challenge. Grace of Piggy’s Cooking Journal made this very timely choice. If you would like to read about how simply they are made just click here or on her blog name.
Who thinks these might be a handy holiday cookie? this is where all hands are high in the air….yippee!!
Here is an opportunity to double a recipe, bake for your blog, bake for a friend or neighbor, or put some prepared dough in the freezer (if you have space). Optionally, either in the disc stage or filled and rolled. I can guarantee that they won’t get lost in the freezer. They are simply way too delicious to remain in the abyss ignored.[SinglePic not found]
Its really neat to be able to make variations, so as Dorie writes this recipe, the dough is divided into two pieces. I used fig preserves, cinnamon, pecans, and currants on one of the pieces of dough for the first 16 cookies. Dorie made a really great suggestion for ease of cutting the dough into wedges with a pizza cutter. That one stopped me dead in my tracks. Because, ladies and gentlemen, I use a wonderful silicone mat made for rolling out pastry dough. I put on my thinking cap and remembered my wonderful OXO pastry bench scraper is the perfect solution. It will preserve the condition of the silicone mat preventing cuts from sharp objects. Whew! A close call.
The second piece of dough I flavored with honey, cinnamon and dark brown sugar to mimic cinnamon rolls. My family has a “thing” for cinnamon rolls. Unfortunately for my hips. : ) MMGood … or not?
I learned that as written using the 1/8 cup of preserves on the first piece proved to be just perfect for these nice bite size, delicious morsels. They baked beautifully and held their filling quite nicely. However, the second piece of dough had a little problem pooling its filling on the silpat. So a lot of it baked outside the Rugelach. BooHoo. Ah well, just another lesson in paradise. Unfortunately, I forgot the egg bath followed by more sugar, so I resorted to dust with powdered sugar instead. That worked fine for an alternative solution for more sweetness. Next time I’m pretty sure I won’t forget. Funny how that works.
Overall, very easy to make. Can be totally made ahead and stored in the freezer for a quick bake-off. They taste delicious. Who doesn’t like home made pastry with sugar in it?
Hope you enjoyed. Thank you for stopping by for a visit. I read all my comments and just love knowing you came by. So leave me a word or two and I’ll come by your place. Too bad we can’t share a coffee and a few Rugelach.
just a little note: my goodness even the second batch with cinnamon, sugar, honey … and chai tea, are Yummo! Just enjoying some right now.[SinglePic not found]
Fig preserves! That sounds yummy! I can’t wait to see your pictures.
Even without the pictures, your Rugelach just sound so nummy! I think i might try those fig preserves sometime!
I was just telling my friend Julie today that figs would be wonderful in these. I can’t wait to try them! I’m sure yours were delicious.
Wow, all of those sound wonderful. I love figs in baked goods.
Great job! I was thinking as I was making the dough that I really should just double it up for the Holidays. The recipients of these little pastries are sure to be impressed come Christmas. They were SO good!
These look just perfect! I LOVE the idea of fig preserves — it must be like a super-awesome fig newton! You can bet that these will show up in my house come December — I love how you can make them ahead and freeze them unbaked. Glad that these were a hit in your house!
They looked a lot more difficult to make then they were! I wish I had tried something different than what the recipe said. Both the fig and the honey sound delicious!
I loved these, too. The cinnamon roll version sounds intriguing.
great idea w/the honey… they look lovely
ok, so a few things to note – why didn’t i think to make extra and freeze it for the holidays? would save me some time during my marathon week of holiday baking for my care packages! doh! next time… i’ll make a mental note to do that for future TWD recipes
thanks. oh, and i totally did not think about the pizza cutter silpat thing – hope my silpat is ok! 
OH…they look delicious.
Cinnamon roll rugelach?? Oh that is something I have to try! Glad you enjoyed the recipe!
Clara @ iheartfood4thought
Awesome combinations! They sound wonderful.
Yes, I already have some in my freezer! Glad you like them too!
The rugelach with fig preserves sounds amazing! Like a grown-up fig newton, almost.
I’m definitely going make these again for the holidays. I was thinking that mincemeat (as in the traditional English mince pies) rugelach would taste great, and I want to try to make some for my boyfriend’s family when we go to the UK for Xmas.
your rugelach turned out so wonderfully!! don’t you love all of the possibilities?
cinnamon roll-rugelach… genius 
you’re so right, they will be wonderful for the holidays!
I think these would be perfect as holiday cookies. They look so fancy all rolled up! I have an award for you at my blog!
Your rugelach look perfect! The photos are amazing. I know what you mean about cinnamon rolls – my family also has a thing for them, especially me.
I left you an award – stop by and pick it up when you can!
Good idea, making cinnamon roll rugelach
They both sound delish!
Yum! I love your idea of using cinnamon roll flavors. I haven’t made these yet but I can’t wait to try them with chai. Great idea!
Great idea to make a huge batch during the holiday season! Yours look wonderful!