My only previous experience with baking rugelach is Dorie's recipe in Baking from My Home to Yours. Those little cookies are delicious, if a bit fussy and messy. I was eager to try this recipe and figured I'd have no trouble at all--I have, after all, baked through Dorie's Baking from my Home to Yours and learned a great deal while doing so.
I would have had no trouble at all had I read this recipe carefully! My first unintentional "variation" was that I mixed all the filling ingredients together--even the cinnamon and sugar which are actually supposed to be sprinkled onto the dough before spreading on the filling. Maybe that's why I liked tasting it by the spoonful ahead of time!
The dough was easy to make, easy to roll (if a little ragged on the edges) and easy to fill.
|A sort of square shape.|
|Half the square with the filling spread on.|
|A fairly tidy log|
The major goof was in how I cut and baked the first log. I cut the log in slices a little bit larger than a half inch BUT I placed them flat side down on the parchment paper: they were happy little pinwheels going into the oven but burnt-on-the-bottom pinwheels coming out of the oven.
|Going into the oven|
|Coming out of the oven--tops look fine, but bottoms |
burnt when all that chocolate melted.
This is one of those recipes that requires careful reading--and a suspension of initial over-confidence in one's baking ability. I'm glad I persevered because these ruglelach turned out to be beautiful and delicious treats.
Check out the other Tuesday with Dorie bakers and bloggers. And if you want the recipe, buy Baking Chez Moi!