I was pretty excited when I saw that Piggy of Piggy’s Cooking Journal chose the Rugelach for this week. These stood out to me in the book because of how unique they looked. I honestly have not had Rugelach before, so I don’t know how these compare to other recipes, but I was happy with how these turned out. I made the dough one evening and the next night I prepared the filling and finished the baking. The dough for these was very easy to put together, and you don’t even have to remember to leave the butter and cream cheese out ahead of time. The dough came together quite nicely in the food processor and was very easy to roll out the next day.
Dorie had a suggestion for the filling, but said that every baker should try to come up with a unique combination of their own. I decided to do a sweet combination. I made a powdered sugar glaze and lighly spread it over the dough, then sprinkled it with cinnamon sugar. Then I lightly covered it with raisins and mini chocolate chips. I found the baking time to be a bit off (a common issue I’ve found with Dorie’s recipes), but I baked them for an extra five minutes or so and they were perfect. I really liked the flaky, crispy-but-light crust, and they had a great flavor. I’m happy with my choice of fillings, and I will definitely try Rugelach again with different fillings to see how they turn out. Dorie even suggests savory fillings, which I’m interested in. The small shape of these makes them perfect for holiday party. You should keep these in mind when planning a party this season! For the recipe, you can visit Piggy’s blog and take a look at the Tuesdays with Dorie blog to see all the Rugelach creations!