Tuesday, November 4, 2008
TWD - Rugelach
This week's Tuesday with Dorie is hosted by Piggy of Piggy's Cooking Journal, who chose Dorie's rugelach. Now I have to admit that I didn't really know what rugelach were, as they are not a mainstream item in Australia. A quick Google search revealed that they are actually pastries of Jewish origin, originally made without dairy so they could be eaten with meat as a kosher dessert, but now the popular non-Jewish versions are made with a cream cheese dough, and traditionally are filled with apricot jam and walnuts.
I pretty much stayed with Dorie's recipe, and used marmalade, currants, chopped chocolate and flaked almonds for the filling. I found the dough rather challenging to work with, because it went from very hard to very soft with nothing in between.
However, the end result was worth it. These were really good - I actually wished that they were bigger!
Thanks to Piggy for hosting this week's TWD, and you can find all the other interpretations of Dorie's rugelach at the TWD blogroll here.