Tuesday, November 4, 2008

TWD: Rugelach

This is my first Tuesdays with Dorie post, well technically my first :). I have done before Banana bread but this doesn't really count since I wasn't member, just someone who was browsing randomly and ended up on Tuesday with Dorie page. But now, everything is official, I have the book and I am the member!

This week's recipe was chosen by Grace from Piggy's Cooking Journal. You can find the recipe here or from the book on pages 150-152.


To be honest, I have never even heard of the word Rugelach before and I have no idea how it's called in Estonian but reading the recipe, it includes all the yummie things, so I suspect the result can't be bad!

I usually halve the recipe when I cook/bake something first time, I mean even dog can't eat all the failures, so no reason to torture him with enormous amounts:)!

My version: I used strawberry jam, this was the only thick enough jam in my cupboard and the jar was already open, so strawberry it is. I used almonds, chocolate and almonds go together very well in my world. I left out sugar and cinnamon, jam was sweet enough for me and I don't like overly sweet things. I only had small bag of small and very dried raisins, so I soaked them about an hour in amaretto. Alcohol always gives a little touch to sweet things and besides better inside the cookie then somewhere else :). I didn't bother rotating my rugelach in oven, I prefered to watch TV instead :).

Half way rolling the wedges

Valuation:
Smell which came from kitchen was wonderful! Rugelach taste awsome but it takes a LOT of time and patience to make them. If I'll bake them next time, I'll double the recipe, I want my effort lasts a bit longer then 5 minutes!

These little babies are ready to into oven

Recipe adapted from:
Baking: From My Home to Yours by Dorie Greenspan

2 comments:

natalia said...

Ciao ! Thanks for visiting ! I think yours look great ! I'll tell you mine were such a hit (yesterday Anita saw the picture and asked for more !) that next time I'll double the recipe and keep them uncooked in the freezer !

Barbara said...

Welcome to TWD! Your rugelach must have been delicious, with raisins soaked in Amaretto!