Prune and Walnut Rugelach

3.05.2012



This is my first post in this group, TWD: Tuesdays with Dorie. I bought Baking with Julia at least twelve years ago. I´ve made several recipes from it, but certainly not as many as I had planned. So the chance to be forced, in the sweetest way, to bake from it at least twice a month.. that´s just a bonus. I support the publishing industry and believe there´s nothing like a well used, stained cookbook.
Today we´re posting rugelach, by contributing baker Lauren Groveman. The recipe is published by this weeks´ hosts, Margaret and Jessica.


It has a cream cheese pastry that is so easy and tender. They´re shaped jelly-roll fashion, unlike most rugelach that are made like mini croissants. Two advantages: faster to assemble and the filling doesn´t leak madly to the sides.


I made the prune lekvar filling and paired it with walnuts, almonds, dark and light raisins, due to an enormous amount of the above mentioned ingredients that I bought a while ago. Great excuse.


While assembling everything It seemed like the dough was getting too soft and starting to stick to the surface. You know, between reading the recipe again and taking the pictures and all of that. By the time I was ready to roll, everything went on flawless, much to my surprise. No sticking and very easy to transfer to the cookie sheet where I refrigerated them. The rolls harden in the fridge making the next steps (glazing and cutting) very easy. The rest is fun. Rolling in nutty sugar. Baking. Eating.

These sweeties are tasty, soft and crunchy at the same time; they deserve my grandmother´s antique china, and a cup of coffee.
The recipe makes a very large amount of dough so I´m going to investigate other fillings. Yummy.


29 comments:

  1. Nicely done.


    ~Carmen
    http://bakingismyzen.wordpress.com

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  2. Very nice! My taste wonderful, but I'm not the most patient dough-roller or filler, so they look a bit less pinwheel-like. The pastry is to die for (what wouldn't be with that much cream cheese and butter?)

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  3. Yours look fantastic! Mine didn't roll nearly as nicely but they sure did taste good.

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  4. looks perfect ..... !!!! you did a very good job ... !! loved these cookies .. !!!!

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  5. They look so good! I made the prune and apricot Lekvar. I am sure that they would be delicious with pretty much any filling. Great job,,

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  6. They look great, can't wait to see the rest of your experiments!

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  7. Holy Moly, your's are the prettiest I've seen yet! VERY cute!

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  8. They look great! I am with you, nothing like a cookbook! I thought once I got recipes on my blog I would like using them from the computer, but I still get out my books instead (when I can).

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  9. woww.. brilliant!!I made mine as little croissants.. and was that a lot of work!! but these are delicious!!

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  10. These look good! Welcome to the group!

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  11. They're beautiful! I love your fillings.

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  12. I was so pleasantly surprised at the crispy-soft nature of the cookie - I wasn't expecting that, especially since mine were a tad overdone.

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  13. They are very pretty! I also appreciate a well-stained book.

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  14. Great idea to save some dough - I bet you'll get a ton of great ideas from the group. Welcome!

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  15. These look great and I'm impressed that you made the prune levkar.

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  16. Great job and welcome to the group!

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  17. your rugelach looks delicious! You should try a Nutella filling, it's so yummy!

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  18. Nice step-by-step photos! Your rugelach looks delicious!

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  19. I like how you got real pinwheels in your rolls. Looks like you used less filling than I did and that probably helped the rolling. They look great!

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  20. Que bonitas y apetecibles galetitas!

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  21. a great first recipe with the group! i'm excited to explore more of this book, too, as i've also had it for some years now.

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  22. Your rolls are just lovely & I bet they tasted the same! This recipe did have several steps to work through, but how yummy the end result!

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  23. Your Rugelach looks great!
    Time spending recipe but definitely worth it!

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