Rugelach

March 6th, 2012 by Erin Gennow

 

More Rugelach

More Rugelach

TWD – Tuesdays with Dorie

Rugelach

This was my first time making the delicious Rugelach.  As I was gathering all the ingredients for the Rugelach I realized this would be an excellent holiday cookie.  With all the dried fruits, nuts, and cinnamon it was also smelling like the winter holiday season.  Later, when I researched the pronunciation and history I learned Rugelach a Jewish pastry of Eastern European origin.

Rugelach Close-up

Rugelach Close-up

Overall the recipe/s were easy to follow and not difficult, it was just time consuming.  Partly because I made both the prune and the apricot levkar.  I never heard of levkar before, but learned it’s a sweet jam spread made from dried fruit.  The name levkar is Hungarian.  I made some Rugelach with the apricot levkar and some with the prune levkar.

On day one I made the dough and both levkars, plus mixed the cinnamon sugar.  In the morning on day two I toasted and chopped the nuts and chopped the dried fruit.  Then I rolled, filled and chilled the dough.  In the evening I pulsed the nut cinnamon sugar topping, and egg washed, cut and rolled the pastry in the topping and baked.

I keep a lot of dried fruits and nuts on hand, so I had a good variety to choose from.  I did purchase a few extra types just to use in this recipe.  I decided to use a combination of dried cherries, apricots, and dates.  I added the cherries in a for a bit of tartness, apricots for color, and dates for super sweetness.  I used more cherries and apricots than dates.

For the nuts I went with pecans, walnuts, and almonds.  Here I went a little extra on the pecans, since almonds are in the apricot levkar and walnuts are in the prune levkar.

Rugelach

Rugelach

These are definitely generously stuffed Rugelach.  I definitely couldn’t get all the nuts and fruit tucked into the rolled dough.  I was also a bit skeptical about everything staying rolled together, both when cutting and baking, but surprisingly it worked.  Definitely chilling the dough for the directed time helps the rolls stay together.

I do hope to make these again at the holidays.  Maybe I’ll enlist some help too.  I definitely plan on spreading the process out across 3 or 4 days.

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.  Or, view it on the sites of these fellow Tuesdays with Dorie bloggers: My Baking Heart or The Urban Hiker

Ingredients for Pastry Dough

Ingredients for Pastry Dough

Butter and Sugar Beaten

Butter and Sugar Beaten

Pastry Dough Just Mixed

Pastry Dough Just Mixed

Chilled Dough

Chilled Dough

Ingredients for Apricot Levkar

Ingredients for Apricot Levkar

Simmered Dried Apricots for Levkar

Simmered Dried Apricots for Levkar

Apricot Levkar

Apricot Levkar

Ingredients for Prune Levkar

Ingredients for Prune Levkar

Simmered Prunes for Levkar

Simmered Prunes for Levkar

Prune Levkar

Prune Levkar

Dried Cherries, Apricots, and Dates for Filling

Dried Cherries, Apricots, and Dates for Filling

Chopped Dried Cherries, Apricots, and Dates for Filling

Chopped Dried Cherries, Apricots, and Dates for Filling

Walnuts, Pecans, and Almonds for Filling

Walnuts, Pecans, and Almonds for Filling

Toasted Walnuts, Pecans, and Almonds for Filling

Toasted Walnuts, Pecans, and Almonds for Filling

Rolled Dough Ready to Fill

Rolled Dough Ready to Fill

Ingredients for Filling Rugelach

Ingredients for Filling Rugelach

Dough Spread with Apricot Levkar and Prune Levkar

Dough Spread with Apricot Levkar and Prune Levkar

Levkar Spread Sprinkled with Cinnamon Sugar

Levkar Spread Sprinkled with Cinnamon Sugar

Dried Fruit Added

Dried Fruit Added

Chopped Nuts Added

Chopped Nuts Added

Rolled and Chilled Rugelach

Rolled and Chilled Rugelach

Rolled and Chilled Rugelach, Again

Rolled and Chilled Rugelach, Again

Finely Chopped Nuts, Cinnamon and Sugar for Coating

Finely Chopped Nuts, Cinnamon and Sugar for Coating

Rugelach Coated and Ready for Baking

Rugelach Coated and Ready for Baking

More Baked Rugelach

More Baked Rugelach

Baked Rugelach

Baked Rugelach

A year ago on The Daily Morsel

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6 Responses to “Rugelach”

  1. valerie says:

    wasn’t the caramelized filling on the bottom wonderful? yours look great! i rolled mine from the short end. i’ve been seeing them rolled from the long end. oops… i don’t think there’s a wrong way to do these. :)

  2. They look delicious! Glad it was something that could be made over several days too!

  3. Erin Gennow says:

    Your photos are gorgeous on your site!

    I also had the instinct to bake them seam side down, but didn’t try any that way. Good to know it doesn’t seem to make a difference.

  4. Erin Gennow says:

    Yes, loved the caramelized filling. It was like a chewy fruit candy just out of the oven and once it cooled light, fruit sweet, and crisp.

  5. Cher says:

    All those fillings look so tasty – almost like trail mix in a cookie. Yum

  6. Jen says:

    I love all your process photos :)

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