I had never eaten, seen or even heard of Rugelach before so when I saw we had to make them I decided to do a little research. Well... that's what I thought I would do but I didn’t do it in the end. Seriously, I had had the rugelach on my mind since TWD published that it was the first recipe for this month but I didn’t find the time. Then it was Sunday morning, I knew I couldn’t spend Monday baking so I had to do the recipe quickly and with not all the ingredients. So I ended up substituting the walnuts for the prunes lekuak with almonds and I only did one fourth of the recipe, after baking way too much last week I just couldn't eat 4 douzen rugelach (and I had no idea how they would turn out so I wasn't sure if I would want others to try something bad)
Now, this is why I love Tuesdays with Dorie (or any other online cooking group, really): you get to do things you wouldn’t even think of trying otherwise. And boy did I love this recipe. Raisin lovers this is your recipe!!! Soooo good, but you do need time as the dough has to rest.
By the way, I joined pinterest, a great site! You can see my pins in here, it's perfect for keeping all the recipes you want to try at some stage!!!
This looks delicious. I need to make it soon.
ResponderEliminarThey were super tasty! I'm glad you liked them.
ResponderEliminarBeautifully done, Mireia! Your pastry is so flaky! I wonder how you found cream cheese in Spain!
ResponderEliminarThese look delicious! I'm about too cook mine. Hopefully they turn out as good as yours1
ResponderEliminarWow so that 1 should definitley be a !
ResponderEliminarYour rugelach turned out beautiful!
ResponderEliminarThis looks wonderful! I've never heard of rugelach but I want to make some now!
ResponderEliminarThey look AMAZING! They look so flaky and delicious! I probably should have only made 1/4 the recipe too! I did half and it was still quite a lot for us.
ResponderEliminarWow yours turned out great Mireia!
ResponderEliminarYou've really made them well!!! especially dough..its come soo flaky!!! Brilliant!!
ResponderEliminarThey look very good!
ResponderEliminarI halved the recipe myself. Your rugelach looks delicious!
ResponderEliminarI totally wouldn't have tried this on my own either, but I'm glad I did, too! They really were tasty, and I love that you just used what you had on-hand. It's almost more fun that way because you're really making it your own!
ResponderEliminarThat's exactly why I joined the challenge - otherwise, I just stick with what I know.
ResponderEliminaryour rugelach look deliciously flakey and sugary!!! did you make the dough in the food processor or mixer?
ResponderEliminarI don't own a processor or mixer, so I did everything by hand :)
ResponderEliminarwow! I've even more impressed!
EliminarOh yours look great! The recipe seems to be very forgiving as to what fillings you can substitute, and yours sounds yummy. Great job!
ResponderEliminarI made half the recipe for the same reason. Good thing, too. They were way too delicious! Glad you enjoyed them too.
ResponderEliminarVery nice job with these!
ResponderEliminarMireia--yours look great. I love trying recipes for new foods as well. It's so much fun!
ResponderEliminarAlso, I joined pinterest just last week. It is pretty convenient.
They look terrific! I just loved the lekvar and filling in these.
ResponderEliminarYour rugelach look very delicious and delicate. I too found these really tasty.
ResponderEliminarBeautiful!
ResponderEliminarI have to agree - this is not one I would have tried on my own either.
They´re not lookers, no matter what recipe you try, but they taste wonderful. Your´s look and I´m sure tasted great. You can see the flakiness of the dough. Good job!
ResponderEliminarI love TWD for the same reason - I doubt I ever would have baked these on my own without specific motiviation :)
ResponderEliminarBeautiful rugelach! Thanks so much for baking along with me this week! :)
ResponderEliminarThey look amazing. Similar rolling technique to mine. :)))
ResponderEliminarI always find Julia Child's recipe quite difficult to make, maybe is just the impression when I see the list of ingredients, or because in most of the cases there is an ingredient not easy to find here in Peru.
ResponderEliminarBy the way, I never eat rugelach, in fact, it's the first time I see it. I have to add it to my to do's as look wonderful...!!!
I love rugelach, and I'm very sad that I was too busy to make them for this round of TWD. :( Yours look lovely and flaky and buttery, just like a proper rugelach ought to be. Great job!
ResponderEliminarThe layers in the dough look great in your shot.
ResponderEliminarI love the detail you captured of the dough in your photos! great job, and isn't Pinterest great?!
ResponderEliminarI agree - these biscuits tasted amazing!
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