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!
The great thing about Dorie’s recipes that I have found through the years is that although something may look intimidating in the book, and the page count for the recipe sometimes does that to me even still, that it is just one step at a time and somehow it all flows smoothly and comes together marvelously in the end. Your cookies look wonderful and now you have another “been there done that” for your list! 🙂
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Thanks very much, Kayte! I agree about her recipes – they’re explained very well and I haven’t ever had a problem with something not turning out.
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Your cookies look wonderful – so perfectly browned! Glad you enjoyed them.
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Thanks! They really were good – looking forward to trying other fillings with this dough.
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Looks delicious..I know these cookies are good, definitely worth the effort…glad they came together so nicely for you!
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Thank you! They really were pretty easy which is nice. The only problem with them is that they’re really addictive – hard to eat just one or two!
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Your rugelach look great. I’m intrigued by the savory filling. I saw some other experiments with it and it looked fantastic.
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Thanks! I agree about savory fillings – I think this would be a fun thing to experiment with. It seems very versatile.
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Those look delicious! Nice job! And mmmmmm, bacon.
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Thanks!
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Oooh, I love the golden brown color you got on yours. Great job, Jeff!
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Thanks very much!
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Yours look really good.
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Thank you very much!
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