TWD - Rugelach

This week's recipe comes from Piggy of Piggy's Cooking Journal. Rugelach is a typically Jewish dessert made with a tender dough that uses both butter and cream cheese. They bake up very tender and flaky.

I made rugelach several years ago for Christmas from a Martha recipe, and I remember it being a drawn-out mess of a recipe that yielded a fantastic result. I believe we made it with apricot filling... Dorie's uses jam, cinnamon sugar, currants, nuts, AND chocolate. I cut out the currants because I didn't have any, and decided to get creative and use leftover Halloween candy for the chocolate part.



Dainty little pastries

I used Hershey's bars, Baby Ruth, Snickers, and Butterfinger bars, but honestly, when they baked up I couldn't tell much of a difference.

The dough tastes wonderful and very rich, but I didn't care much for the filling. I think I'd rather utilize a pure-fruit filling next time. I know, call me crazy!

The dough gets rolled into a 12-inch circle then cut into sixteenths. This made for very small crescents to get rolled up and I found it to be very fiddly. Next time I'd just cut them in 8 I think.

Not a bad recipe, certainly, but not my favorite.