On the 9th of Holiday Cookies Glamah made for me
Rugelach! Can I just say I adore this classic Jewish cookie. I made it once years ago from a recipe in
The Book Of Jewish Food by Claudia Roden. The cream cheese dough is easy to fall in love with.I also made a non traditional version with some chocolate thrown in with the preserves and nuts back then. Rugelach are essentially a cream cheese based cookie dough rolled up with apricot or raspberry jam,walnuts, and raisins. The recipe from Gourmet actually is a heirloom recipe from an food editor and was published in May 2004. It differs because the Rugelach is rolled, scored, and baked as a whole log, rather than sliced before baking.
You slice the cookie afterwards. It makes a moister cookie and not as crispy as other I have had. I took
baking artistic license. Now traditionalists will get up in arms, but its my cookie. I used the
traditional recipe of Apricot preserves, raisins, walnuts, etc. I also made
a raspberry, chocolate, walnut version, and played around with
rose preserves and chocolate!Be careful with the thin rose preserves as they flow out of the seams when baking.It was almost a disaster but the result was a nice twist from traditional holiday flavors which can get cloying after a while. My intent was to create a pretty tray for a party later that evening. It amazes me what a favorite Rugelach is to all cultures! This cookie went over very well. Even Certain Someone who was unfamiliar with the cookie before, said mine was better than one he tried the next day at work( which was purchased). Go figure!
Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com. 
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On the 9th of Holiday Cookies Glamah made for me Rugelach! Can I just say I adore this classic Jewish cookie. I made it once years ago from a recipe in The Book Of Jewish Food by Claudia Roden. The cream cheese dough is easy to fall in love with.I also made a non traditional version with some chocolate thrown in with the preserves and nuts back then. Rugelach are essentially a cream cheese based cookie dough rolled up with apricot or raspberry jam,walnuts, and raisins. The recipe from Gourmet actually is a heirloom recipe from an food editor and was published in May 2004. It differs because the Rugelach is rolled, scored, and baked as a whole log, rather than sliced before baking.
17 comments:
Ooohhh, that must be incredibly delicious! Yummy!
Cheers,
Rosa
We posted the same cookies on the same day! LOL!!! I loved these but was not nearly as creative with mine as you were with yours. I bet they were incredible with the chocolate!!!
ooo..these look awesome. Can I have one? ..or, um, 50!
I'm with Maryann. I just want a whole box full. You know...to share with others ;)
Oh yes, my second helping of Rugelach today...bet I could eat a whole roll!
Your filling combinations are amazing! The rose preserves and chocolates remind me of a Dagoba flavor.
Oh how I adore rugelach, and yours look and sound so good. The rose and chocolate one sounds amazing.
I never used to like rugelach but now I think they're delicious... I love your filling choices.
I LOVE Rugelach! I'm with certain someone on this. Your Rugelach doesn't look anything like I've ever seen! I'm dying to taste one, oh please...
Oh, yum! I really want some of this NOW.
Paz *sighing*
How cool are you!!! I'm going to have to make you an honorary "member of the tribe" with these rugalach. My mom always made them in a log form but she called them roly poly. It's really hard to stop at just one. Ina's recipe is excellent too.
Ooh, pretty! And they sound delicious! Love your variations ~ very creative. :)
I like this method of making rugelach much more than the timeconsuming little croissant type. I love the tender flakiness of these:D
Mmmmm, steaming cup of black coffee in the one hand and a few of your cookies in the other....get the picture?? I sure do!!
After seeing both yours and Judy's I know I need to make these now. Anything with apricots -- and the cream cheese? Oh, my! And you've really got me thinking about the rose preserves. Goodness! So creative!
I love rugelach and I've never tried to make it. Chocolate, walnut, raspberry sounds fantastic.
Do you know, I've never made rugelach?? And now I find myself wodnering why the heck not?! Love your non-traditional flavours too!
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