TWD: Rugelach

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Walking Through the Bible in One Year —

Bringing the Story to Life
Week 6 reading plan per day:
Click on the colored link to read each day’s scripture.
Monday (Leviticus 14-15) Tuesday (Leviticus 16-17)
Wednesday (Leviticus 18-19) Thursday (Leviticus 20-21)
Friday (Leviticus22-23) Saturday (Leviticus 24-25)
Sunday (Leviticus 26-27)

I love baking for Tuesdays With Dorie. The cookbook is incredible and I have never started through a cookbook planning to bake every recipe within. However, that is exactly what the 400+ bakers and I are doing. This is our third recipe and it is fun!!!  Rugelach is a Jewish pastry which apparently is well-known in the pastry circles.  Many of the other TWD bakers write that they have made Rugelach for years.  Me, not so much.  Actually, I had never heard of it or made it.  What I discovered is an out-of-this-world pastry, rolled-like-a-jelly-roll, filled with a luscious, delectable lekvar, nuts, and chopped fruit.  I started by make wonderful apricot lekvar and prune lekvar.  I am so glad I made the home-made version rather than using purchased apricot jam.
The pastry is made of butter, cream cheese, salt, a little sugar and flour.  It is the softest most wonderful dough I could imagine.
It all goes in the refrigerator for at least 4 hours and up to 2 days.  The recipe directs that the dough should be divided in half, then wrapped in plastic and refrigerated.  I just didn’t think I needed to split the dough at this point so I put the whole thing in a bag and into the frig.  In retrospect … Dorie know’s best — divide it from the beginning.  I had to divide it up AFTER it was hard as a rock from the refrigeration.  Ahhh, learning the lessons.
Once out of the refrigerator, rolling it out and filling was the next step.
Working right through it, the pastry is filled and rolled up and put back in the refrigerator.  After the dough is chilled it is sliced and ready for baking.
Once sliced, each little “cookie” is dipped in an egg and cream mixture and then rolled in a mixture of nuts, brown sugar, and spices.  The rest is history.  I was so surprised at the end result.  These are light pastry cookies, yet packed full of flavor from the prunes and the apricots.  My culinary consultants were thrilled beyond words when I shared these with them fresh out of the oven.  The recipe makes 40 and they are generous in size so it is a perfect treat to share with family and friends.
Wow, these are so good and I plan to make them again at Christmas.  I think they will make a perfect gift for friends, neighbors, and family.  The recipe can be found at the websites of  TWD hosts, Jessica at My Baking Heart and Margaret at The Urban Hiker.

Storing:  The rugelach will keep for a week in airtight containers; sealed in plastic bags.  They can be frozen for up to a month.  Thaw, still wrapped at room temperature.

The rugelach rolls can also be frozen before baking for up to one month.  Thaw slightly, cut in 1 1/2″ cookies then baked fresh.

Bon Appetit’  Thank you Dorie!

Many Blessings and Happy Cooking!


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18 thoughts on “TWD: Rugelach”

    • Lauren, thanks for stopping by my blog it was great to bake Rugelach with you! Your finished Rugelach looks fantastic, next time I am going to make mine thinner, like yours! I tried to leave a comment on your blog but couldn’t figure out how … Duh? Blessings!

  1. Your rugelach looks great. I’m jealous that when you rolled out your dough it came out so beautifully rectangular. I got some vaguely round, rough edged dough, but in the end it all came together.

    • Hi Judy, I worked pretty hard rolling the dough and re-shaping to get that shape. The dough was soft and lovely, but still took some time to shape. Thanks for your time and comments. See you in two weeks … Irish Soda Bread!

  2. Help! I have a terrible time taking Quick/Sweet bread out of the pan. Part of the bottom always wants to stay in the pan. What tip do you have for me to try O Queen of the Kitchen? I’ve tried all the things I know.

    • Me thinks I am not the right person to ask, only because I suffer from this same problem occasionally. Having said that, here is what I know: Taking the quick bread out of the pan too early (usually need to cool 10 minutes or so) will cause the top part of the bread to separate from the bottom leaving the latter in the pan. However, this really shouldn’t happen if the pan has been property greased AND floured. I use Joy of Baking spray because it sprays out grease that has flour in it. Works well. Also, butter or margarine are terrible for greasing a pan because they can cause the sticking. Shortening or non-stick spray oil is best. Does this help? Thinking of you! Blessings!

    • Dear Heather, this has me in hysterics laughing! I didn’t read my directions correctly and didn’t know until this very moment that I was suppose to brush the egg over the entire roll AND THEN cut into pieces! I wondered why my Rugelach has so much more cinnamon/sugar on it than others! Now we know, and I prefer it my way 🙂

    • Hi Lola, Thank you for sharing your story about Lori and the Cream Cheese Cookies, I am going to make them and I will think of you! I hope my readers will go to your blog and read for themselves! Blessings to you and yours.

  3. Love the Scripture focus of your blog!
    Your rugelach look beautiful and yummy. And I agree—-these will be perfect for gift giving! 🙂


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