Tuesday, December 9, 2014

TWD: Baking Chez Moi - Rugelach

This Tuesday is a "Baking Chez Moi" week, not to be confused with the "Baking With Julia" weeks.  If you aren't confused, congratulations, because I sure am!  I can't keep it all straight!  Hopefully I get the hang if this soon....  Surely I will, right?  I mean, RIGHT??

Anyway, the recipe this week was Rugelach, and if you are a frequent visitor to my blog, you will know that rugelach is an important cookie in my house.  We have had them at Christmas for as long as I can remember, and for as long as my sister can remember, and let me tell you, that girl remembers EVERYTHING.  It is amazing, really.  Isn't it crazy how some people remember the details of so many things?  My memory seems to have a quota, so as new memories get in, others get dumped.  Maybe I need ginko biloba or something...

ANYWAY, this is all to clarify why a new rugelach recipe is up to a big test in my house.  We did another rugelach recipe for the Baking with Julia book, so this is rugelach recipe number 3.  I discuss more about the history of Rugelach and the other recipes in the other posts, if you are interested.  According to Dorie, this is the Rugelach that Won Over France.  But will it win over my rugelach-loving house??? 

"My" rugelach recipe rolls the cookies into crescents, as opposed logs that are sliced like in this recipe and the BWJ recipe.  The benefit to the crescent?  You get  more cookie!!  Each cookie is more substantial.  I give that two thumbs up.

This particular recipe uses a dough that is rolled very thin, and then a filling of coconut, dried cherries, toasted pecans and semi-sweet (bittersweet) chocolate is spread across and it is all rolled into a log.  This filling is DELISH.  I will definitely be incorporating it into my family's rugelach when I make it for Christmas this year.  Can you go wrong with that combination?  I say not.  I did switch the semi-sweet chocolate to bittersweet, just because that is how we do things in my house, but I am sure it is delicious the other way too, for those who prefer semi-sweet.

To go back to the substantial-ness of the cookie....  Yes, that is probably not really a word but I think you know what I mean.  The BCM rugelach cookies are TINY.  So yes, it makes like 4 dozen, but they are 4 dozen TINY little cookies.  My rugelach recipe makes about 5 dozen, and they are actual cookies.  So with this recipe, you might want to eat a handful (or two honestly) because you can convince your brain that one or two cookies is just ridiculous and you certainly deserve more than that.  OR, if you have much more self discipline than I, you could only eat your two cookies and be so proud of yourself for really "cutting back" during the holidays. 

This cookies is like a middle ground between the BWJ rugelach and my rugelach.  And it is a very happy, yummy middle.  I still love my rugelach the best (totally biased, I know) so I will stick to that recipe HOWEVER with the addition of this new filling.  This is too good not to share with the rest of my family!!

For other baker's thoughts on this recipe, visit the TWD blog and click on "LYL:  Rugelach".   The recipe can be found on pages 301-302 of Baking Chez Moi. 

(P.S.  I did actually make the previous BCM recipe, Cranberry Crackle Tart, for Thanksgiving this year.  It was dive-bombed before I got photos taken, and I wasn't in love with the recipe, so I didn't bother to post anything.)

8 comments:

  1. I'm having a time keeping BWJ and BCM straight too! Totally confused but at least I know to bake *something* every week. I used to have trouble keeping track of which week, LOL! I'm choosing to blame it on hormones...

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  2. LOL on keeping them straight...you will in no time at all. :-) I also have a favorite Rugelach recipe and agree with your observations...I thought these were tasty but I like the little crescent shaped ones, to me that says Rugelach like nothing else. Fun to make a different recipe, though. Yours turned out wonderful!

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  3. More cookie = a happier tummy!

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  4. I prefer the crescent shape (and size) as well but this shape was fun to try. Your cookies look great - glad the filling was a hit (it was delicious, wasn't it)

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  5. This was my first time making rugelach and I too was surprised at the European sizing ;0) but they are delicious sweet little treats. Being new to the group, it has taken me a bit to sort out the BWJ and BCM etc but I think I've got it now.

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  6. I had only made the crescents before too and I thought these were a little more challenging. I did like the tiny size though. With all the holiday treats it's nice to only take a cookie and not feel too bad about it. My sisters have great memory too. One year my older sister almost started crying over wrapping paper and I couldn't figure out why. Apparently my mom had saved some wrapping paper from our childhood that I had no recollection of.

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  7. I need to try the crescent shape stat. Between everyone's experience baking them and a great picture in the December issue of Food & Wine I'm convinced it is the way to go with rugelach.

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  8. I am with you on trying to keep track of which recipe and which cookbook each week haha!!

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