Rugelach cookies just happen to be some of my all time favorite- top ten- can't live out cookies, so I was more than thrilled to learn this recipe was next for the first week of March. Feeling a little adventurous, I decided to make three different variations of the cookie along with the original - one with orange marmalade and mini chocolate chips, one with raspberry jam, salted pistachios, and dries cherries and the last one with semisweet chocolate, shredded coconut and toasted almonds. The original version was made with the apricot lekvar (an apricot almond butter), toasted walnuts, and raisins. They all turned out wonderful with the buttery cream cheese dough, sprinklings of cinnamon and brown sugar and delectable fillings. If you have any other flavor combination ideas for rugelach, please share! You can find the recipe on Jessica's
My Baking Heart. I love her photo of the three cookies on the plate with the rest of them on the cooling rack in the background- great shot!
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| The Original Version with Apricot, Walnuts and Raisins |
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| Three Scrumptious Variations |
Your Rugelach look so good Laura, they should be on the cover of a cookbook. Very very nice!
ReplyDeleteWell you are very very nice too!
DeleteThanks for my comment Laura. In the light of the day after, and your beautiful pictures, I will try a second time with my other batch of dough. I see you did the Baking With Julia as you suggested, seam side down, and also in a crescent shape. I'll give both those styles a try since today the crust has turned into flaky buttery goodness that has much potential if the filling would just stay in.
ReplyDeleteI hope the second time around with the Rugelach cookies was a success!
DeleteYour cookies look like they came out beautifully (and so did your final attempt on the loaves - those are lovely)
ReplyDeleteThank you Cher! I think the baking instructions were a little off in the recipe. I baked them upright with the seam side down and it kept the cookie together with the filling in place. Plus next time I would add vanilla extract to the dough for extra flavor. But I did love the apricot lekvar, I substituted almond extract for the amaretto and it turned out very tasty.
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