Well, I’m not doing so well with this blogging business. Seem to go in fits and starts. And I always remember that it’s Tuesdays with Dorie week on the Sunday night before!!! Last couple of weeks have been recipe and baking light – have fallen back on a couple of slow cook meals that I’ve done in one go and reheated every night, as the house DIY and baby growing take their toll. Luckily, I remembered this week that the recipe was Rugelach and had handily scanned the recipe so I had it on my phone and could check the recipe in the supermarket. Seems I didn’t read the whole recipe though, as you’ll see it made for a tasty but messy substitution!!!
Sooooo – I had no idea what Rugelach was before I read this recipe and had never tried them before. Rugelach are a tasty pastry of Jewish origin – often made in a crescent shape (like a croissant). This recipe was for more of a “cut” cookie – when rolled up they reminded me a little of a cinnamon bun. It’s made with a cream cheese pastry, spread with a fruity jam like paste, sprinkled with cinnamon sugar (you had me from here alone!), then nuts and dried fruit, and rolled. From looking at a couple of the posts already up, seems you could bake them flat (like a sausage roll), or standing up like a cinnamon bun.
I’d never made a cream cheese pastry before, but this turned out really great, and I’ll definitely be looking out for more recipes that use it. The recipe said to have the butter and cream cheese at room temperature, but again due to lack of organisation (and impatience), I used cold butter and cream cheese. The dough was light and kind of flaky with that slight tang from the cream cheese. Delish! Turns out it’s also pretty great cold, as I’ve just eaten my second one from the leftovers in the fridge as I type this!!!
My lack of organisation meant I didn’t really follow the rest of the recipe properly after the pastry. I was too disorganised to make the lekvar (like a thick jam) myself, and I forgot to buy nuts. So I used this really great plum jam we had, and instead of nuts……. chopped chocolate. It was actually delicious – the combination of jam, cinnamon and chocolate worked well. Although it was VERY messy to bake (which might have somethign to do with the fact I didn’t chill it after rolling it up – again the impatience!!!). The chocolate and jam and sugar kind of caramelised and spread over the baking tray, although when I took them out of the oven I just used a spatula to kind of push it all around the tray and back towards the pastries and they looked ok (well you can judge from the photos). And tasted GREAT!!!!!
* PS – I’ve learnt early on that the recipes in this book make WAY too much for just the two of us in this house – so I made 1/3 of the recipe. It made about 10 large-ish bun sized cookies/pastries. (There are only 2 left). And I was left with a heap of cinnamon sugar. So I might have to make some more of the White Loaves and use it to make cinnamon bread or buns instead!!!!
**PPS – I promise I’m going to get my act into gear and start posting properly. And taking some proper photos (that aren’t last minute in the middle of the night). Promise. Really.