Repeat the rolling process with the remaining disk of dough and filling, then chill
the rugelachs in the fridge for 30 minutes before baking.
Not exact matches
In the meantime, here is a recipe for vegan
rugelach.
In which you PROMISED a
rugelach recipe within a week and that was (ahem) FOUR YEARS AGO!!
But Charles never served these
rugelach to his other guests; he enjoyed them so much that he stashed them away
in the pantry for himself.
The recipe was contributed by Lauren Groveman and is slightly different from
Rugelach that I have tried
in the past whereby it is rolled up lengthwise and sliced and then drenched
in cinnamon - sugar - nut crumbs before baking.
I love
rugelach and will try them
in a pinwheel shape soon, great idea - very cool.
Traditional
Rugelach are made
in the form of a crescent by rolling a triangle of dough around a filling.
That first photo is perhaps the single best
rugelach shot
in the history of
rugelach photography.
Then I used some of the pear preserves (along with some of my Preserved Rose Petals)
in Cathy's
rugelach.
Posted
in Cookies, Dessert, Recipes, Shabbos, Snacks 11 Responses» Tags: chocolate
rugelach, danish, dessert, quick dessert,
rugelach, snack
My brother
in law loves these vanilla
rugelach from a certain bakery
in town, but he recently moved away.
There are several recipes that I still want to try
in the book, namely: Chocolate Hazelnut
Rugelach, Triple Chocolate Mousse, Pumpkin Cinnamon Sugar Doughnuts, and Sufganiyot (jelly doughnuts).
Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you'd find
in honey, the standard buttery
rugelach dough becomes a whole lot more special.
In Advance: Roll the
rugelach the day before, cover tightly with plastic wrap, and refrigerate.
Or
in this case, savory herb and cheese
rugelach.