Tuesdays with Dorie – Rugelach

Rugelach. Ruglelach. Rugelach. It’s a strange word, isn’t it? In my last BWD post I said it sounded like an evil troll in a German fairytale. I still think that, but Wikipedia tells me that it actually means “little twist” or “little corner” in Yiddish. That sounds nicer. I was actually going to skip this one all together because it didn’t sound that great to me. Prunes I can deal with, but nuts? I am emphatically anti-nut (if anyone can name the movie I’m paraphrasing in the comments you win 100 gold stars and 1000 cool points in my book). But then a lot of other Doristas convinced me to give it a shot because they said I could put whatever I wanted in the cookie. That is an enticing prospect. So I went with sour cherries, Nutella, and mini chocolate chips. I thought I would be the coolest girl in school who thought of Nutella, but great minds think alike and someone else got there before me. Oh well, I never said I was a trail-blazer. I am perfectly content to follow in the footsteps of other great culinary minds…for awhile.

The base for these cookies is a cream cheese pastry dough. I have never made one before so I was pretty excited to give it a try. Plus, I am always game for something that calls for three sticks of butter and one and a half blocks of cream cheese. Based on that ratio, I think it should still be referred to as a butter pastry though…

I threw all those yummy fats into Candy’s bowl (yikes!) and gave them a whirl. Creamy, dreamy, delicious. It all mostly came together in the mixer with just a slight bit of kneading on the countertop afterwards. Then I put it away for awhile.

A long while actually. These cookies took some serious time. After the dough chilled for about 6 hours, I rolled it out into some pretty even (well, I tried) rectangles and got to the fun part – the filling!

Now admittedly, I overfilled this first one. Enthusiasm people! But it was kind of hard to roll it up, so I tried to scale it back for the other three rolls. I think I had the technique down by the end.

Then they went into the fridge again for an overnight slumber. Like I said, it’s kind of a big investment of your time. So we’re into the next day now and I left work a bit early to finish these puppies up for a potluck event. I sliced ’em up with my bread knife and baked them as directed. Dorie said to double up on the baking sheets if possible to stop the bottoms from overbrowning and I wish I could have done that, but I don’t have that many cookie sheets! Note to self: you work at a kitchen store so buy some damn cookie sheets! Other than the doubling up process, I think it might have been better if I didn’t entirely coat the cookies in the cinnamon-sugar mixture. If I ever make these again, I think I will just sprinkle the tops of the cookies with it. I think the sugar on the bottom of the cookies is what made them extra brown/almost black. Oddly even the blackest one didn’t taste burnt. Just goes to show that sugar will pretty much solve anything I guess.

I’m excited to see what everyone else thought of this recipe. I thought they were prettier before they were baked myself, but that they tasted nice enough to make me forget it. The hosts for this week are Margaret from The Urban Hiker and Jessica of My Baking Heart so if you want to give these little guys a try, head to one of their sites for the recipe.

I just remembered that I was going to sneak this in here! I had leftover cream cheese pastry from the trimmings and I made this Hominy Grill Buttermilk Pie from my favorite cookbook, Pie by Ken Haedrich. I promised my friend Dawn that the really beautiful pie dish she gave me for my wedding would get on the blog and here it is! Love you Dawny!

17 thoughts on “Tuesdays with Dorie – Rugelach

  1. Yes, this recipe is definitely a huge time investment. I did a Nutella filling, too; did you find your filling a bit dry after they had cooled? They were still pretty tasty, even with the slightly burnt bottoms (maybe that was a Nutella thing, too)!

  2. Nutella, sour cherries, and chocolate chips = yum. I love the name of your blog. I actually liked the carmelized bottoms on mine, but they did look messy/not pretty. Yours look great.

    • Thank you! The blog name just came to me in a brainstorming session with my husband but I realized afterwards that I do usually put a little more butter in things than called for so it’s a pretty true statement in my case. Thanks for reading!

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