Tuesday, March 6, 2012

Tuesdays with Dorie: Rugelach

This week's recipe was Rugelach.  Living in the Northeast, I've had them on numerous occasions and like all different kinds.  A few years back I attempted to make them around the holidays, and they were just okay - so I hadn't made them since.  But I was super stoked to give it another whirl.

Wax paper made it easy to roll out and measure

I already had planned on making two different kinds - Apricot (for me) and Cinnamon/Sugar (for my Critic), but then I went to Trader Joe's and saw dried figs and Fig Butter.  From the jar, "Fig Butter? Don't be confused...there is no butter in it!  To be a butter, a spread must contain more fruit than sugar...which results in the very concentrated fig flavor you find in this wonderful spread."  And it's very tasty.

For the apricot I used Apricot Preserves.  I just didn't feel like making the Levkar.

Ready to roll...I did half nuts, half without.

And because I was feeling even more ambitious, I did the cinnamon/sugar version as well as a Nutella one!  So, in all I ended up with 4 different kinds - each with and without nuts for the nut-free friends, but I can't promise a nut crumb didn't sneak in.  There's my disclaimer.  Just saying...

After they were all baked and cooled (thank you, double oven), I tried one of each.  For testing purposes, of course.  I have to say the Apricot are my fav, then Nutella, and tied for third are the Fig and Cinnamon/Sugar.  Nutella would have been first, but I'm still on chocolate overload after the tartlets.






And My Critic says: Why do they look different? (Not rolled in the traditional crescent-shape).  Two thumbs up!  (He originally only wanted the Cinnamon/Sugar ones, but I convinced him to try the Apricot.  I mean, they're rolled in so much sugar you can't even taste the fruit!)


If you'd like to try making them for yourself, check out fellow TWD members Jessica of My Baking Heart and Margaret of The Urban Baker.  Up next = Irish Soda Bread

39 comments:

  1. Your rugelach look great! Glad the Critic approved!

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  2. I used the fig butter from TJs too. Very tasty. Your rugelachs look great!

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    1. Thanks Wendy, now I have to find more uses for the Fig Butter.

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  3. I have to say that I am honored to be considered Laurens friend. Especially since I get to try most of her wonderful creations! I am a Nutella girl and that was my favorite. The others were good, but Nutella for me. AWESOME LAUREN! What a TREAT! Thanks.

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    1. Awww :) Thanks Becky! Glad you were able to eat a couple of the varieties.

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  4. I have to say I loved the fig. They were great just as your treats always are!! Thanks for sharing and I'm game for the soda bread of course ;)

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    1. I re-visited the Fig one since I wrote this :) I love that one too, especially because it's so different.

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  5. I used the fig butter from TJ's too. And the Nutella. I've gotta agree: the classic apricot is still the best.

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    1. Yes, I love the tender crust with the chewy apricot!

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  6. Lauren, these look perfectly delicious! Thanks for showing what your dough looked like. I had a hard time getting it the right thickness. I used waxed paper too--made things much easier. My favorite Northeast rugelach is Entenmann's. Sigh.

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    1. Entenmanns! They are great, but nothing like homemade.

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  7. Look at that beautiful pile of delicious Rugelach. Great job!

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  8. I love TJ's! These look fantastic!

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  9. They look great! I really wish I'd thought to try fig, it sounds delicious!

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    1. It was great, you have to give it a try.

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  10. Your rugelach looks absolutely delicious!

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  11. Now I need to buy some fig butter. It sounds like it would be my kind of thing.

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  12. They look great - how fun that you tried four kinds...

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    1. Yes, but it was a lot of extra work. Plus side I got to eat 4 right off the bat!

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  13. Love the nutella version. I have to try that next time, maybe with some toasted coconut. Yum. Great job!

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  14. I'll have to try a fig version. I have some homemade fig preserves that a friend gave me for Christmas. What nut would taste good with figs?

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    1. I used Walnuts. Anything equally as flavorful as the figs.

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  15. Ooooh, love the "in progress" photos. Yours look wonderful!

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  16. I'm with you...apricot is the best filling! Your Rugelach look great!

    ~Carmen
    http://bakingismyzen.wordpress.com

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  17. Your rugelach look great! I liked the apricot too.

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  18. I recently picked up fig butter from TJ and considered using it in the rugelach, but did only apricot...they were delicious, but I still want to try the fig butter. Your rugelach look perfect and bet they tasted really great.

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  19. Your finished Rugelach look awesome! I wish I could've sampled all of your variations. They all sound yummy. I wasn't quite as ambitious. I just tried one combination, but I do have more dough in the freezer:)

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  20. That's so great that you made four different kinds and some with and without nuts. They look wonderful!

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