It's time again for another round of "Baking With Julia" (from the cookbook of the same name) written by Dorie Greenspan. My baking buddies are the gang from TWD (Tuesday's With Dorie).
This week's recipe for rugelach was chosen and hosted by Margaret of The Urban Hiker and Jessica of My Baking Heart check out their links for the actual recipe.
I've never made rugelach before and while I found this cookie recipe to be slightly time consuming with many steps, I also found the process to be highly enjoyable and I was excited to see my version of these rolled cookies come to fruition.
I'm not a huge fan of dried fruits or apricots, but my mom is. Since we were hosting and celebrating her birthday dinner here at my house, I decided I'd tailor these to my mom's tastes and likings and use the apricot filling along with some dried blueberries, cranberries and additional apricots.
Some of you will notice that I rolled and cut my cookies in the wrong (if there is a wrong way) direction from what was shown in the book, making mine quite a bit wider and flatter than a traditional rugelach cookie. I also omitted the egg wash glaze and substituted some brushed melted butter right before baking. Is that so wrong?
From here I'll take to you the photo montage of how my rugelach came together with little caption:
Two days in advance of making my rugelach, I made my own apricot lekvar and added a small pinch of salt and a 1/2 t. cinnamon to the mixture.
The next day I prepare my cream cheese pastry dough (page 325) according to the recipe and wrap it to chill in the fridge for several hours.
While the dough gets it's chill on, I prepare the topping and the dried fruit filling. To the topping of cinnamon and brown sugar I decide to add a pinch (or two) of cardamom and nutmeg. I then reconstituted the dried cranberries and blueberries by letting them sit in boiling water for approximately 5 minutes to soften.
When the dough is properly chilled, it's time to roll, trim, fill and freeze before slicing and baking.
Bake, cool, stack like a birthday cake and serve...
HAPPY BIRTHDAY MOM!!!
I'm SO happy to have my parents back in Illinois, I can hardly tell you!!! I love them both very much!!!
And so I end this post on a sweet note...
Please visit me again as I travel through the "Baking With Julia" cookbook with the Tuesdays With Dorie (TWD) gang. Next up we'll be making Irish Soda Bread (page 214) just in time for St. Patrick's day!
If you're interested in joining in on the baking fun, it's easy to sign up and get started. The more bakers, the merrier!
Until we bake again,
Labels: almonds, apricots, baking group, baking with Julia, cookies, dessert, desserts, dried fruit, fruit filled cookies, pastry, rolled cookies, rugelach, Travel the world, TWD