When this recipe was chosen as the first one to make in December, I really had no idea what I was going to be baking. I’d heard of Rugelach but I ended up doing a search on google to see exactly what these looked like. A ton of images and recipes came up in my search engine and they all looked very different, but I at least had a vague idea what I’d be having for dessert that evening.
My first thought after reading the recipe was that it looked a bit intimidating to make these but it really was a surprisingly simple process. The dough came together really quickly in the food processor and while it was resting in the refrigerator I had more than enough time to make the filling and cinnamon sugar. Here are a few photographs of the recipe as it progressed:
Filling and Cinnamon Sugar:
Filled Rugalach after being frozen:
Rugelach right out of the oven:
As neat as they looked, they tasted even better. The combination of flavors is really delicious but not overly sweet and they were definitely a big hit with everyone that sampled them. I think it would be fun to try some savory ones as well – Dorie’s tip of making these with bacon is definitely more than a little intriguing!