Tuesdays with Dorie project is to bake through Baking with Julia. I'm still not officially finished with Baking from My Home to Yours, although I only have 13 left to bake.
This new group is just getting started and because these recipes tend to be a bit more complex and show-offy, we're doing two a month instead of one every week. On the one hand, that doesn't seem like enough baking, and on the other hand, it gives me an opportunity to re-bake some of my favorites from Baking.
This week's recipe was Rugelach and you can find the complete recipe at or .
I can't help but compare it to Dorie's Rugelach recipe in Baking:
BWJ: butter and cream cheese dough that needed chilling
BFMHTY: butter and cream cheese dough that needed chilling
BWJ: cylinder shape, then cut into 1" pieces
BFMHTY: triangles rolled into crescents
BWJ: homemade apricot lekvar (easy and fun to make ...and very tasty)
BFMHTY: apricot (or raspberry) preserves (also very tasty)
BWJ: lovely variety of nuts
BFMHTY: mostly pecans, because that's my favorite nut
BWJ: options for dried fruit
BFMHTY: options for dried fruit and encouragement to add chocolate!
BWJ: egg wash then roll the rugelach in nut/sugar coating which conceals oozing of filling
BFMHTY: egg wash and endeavor to keep filling from oozing out
BWJ: large portion!
BFMHTY: small portion to tempt you to eat more than one
|A lovely assortment of nuts|
|Rolling this up might be a problem!|
|Not all that neat, but I didn't think it would matter.|
|Ready to bake.|
|Just out of the oven with a little ooze.|
|Apricot preserves on the dough for the BFMHTY recipe|