I’ll admit that I’ve attempted to make rugelah once a few years back, and it was a total disaster! I ended up with a sticky/messy dough, misshapen cookies, and burnt filling that oozed out of the cookie. Dorie Greenspan’s recipes rarely fail, so I entrusted in her rugelach recipe to redeem myself. I followed the dough recipe exactly as written, and made three different fillings:
Nutella & Heath toffee bits
blueberry jam, dried blueberries, white chocolate and almonds
Yipeee!!! This recipe worked like a charm! As I made the rugelach this time around, I’ve learned a couple of things:
1. freeze the shaped cookies before baking to retain their shape
2. use restraint with the filling…a little goes a long way!
I was really pleased with this recipe, and as a bonus it was really quick and easy to assemble. All three of the fillings were delicious, but I would have to say that Dorie’s suggestion of the jam, chocolate chips & pecans was my favorite. This is definitely going be part of my cookie baking rotation from this point on!
If you’d like this recipe, go to Grace’s blog or Dorie Greenspan’s blog (it also includes some great rugelach pointers). To see other creative versions of this delicious recipe, make sure to peruse the TWD blogroll.