JoelF wrote:Beautiful, Ronnie. They look s lot like my grandmother's did.
She had two varieties: cinnamon nut raisin like yours, and one with pineapple and coconut (maybe golden raisin?). I'll have to see if we have the recipe for the latter.
That's an easy one: most fruit pies.ronnie_suburban wrote:Fwiw, I used golden raisins for these because I like them better for baking than dark raisins. When making these, I realized that they contain neither eggs nor vanilla. I can't think of another baking/dessert recipe that doesn't call for either of those ingredients...
tjr wrote:Very nice looking lil' cookies!
tjr wrote:That's an easy one: most fruit pies.ronnie_suburban wrote:Fwiw, I used golden raisins for these because I like them better for baking than dark raisins. When making these, I realized that they contain neither eggs nor vanilla. I can't think of another baking/dessert recipe that doesn't call for either of those ingredients...
tjr wrote:I can imagine the golden raisins, with their more tart/less sweet flavor than dark ones, would be a good mix for the apricot preserves especially with Ms. Rennie's comment about putting sugar in the filling. If an even less sweet filling was desired, could sub reconstituted dried apricots for some of the preserves.
And the partial slicing is a really interesting solution to the leakage and burning problems.
Did you use a .01g resolution scale as specified?
zorkmead wrote:Wow- really good work. The size is so consistent and they are lovely!
The closest I've come to baking rugelach is replacing the standard cinnamon roll filling with a rugelach filing (it seemed like a good idea, but I do not recommend - it was way too sweet).
I'm curious - why do you prefer golden raisins for baking?
justjoan wrote:ronnie, those rugulah look delicious. as someone who has baked thousands of rugulah over the decades, i love the style you're making- the crescents ARE a bit of a pain- as the circles of dough can either be too soft or too firm for easy assembly...i wanted to suggest that you might like to try zante currants instead of raisins- they taste almost the same, but because they are tiny, they're easy to incorporate in the filling. they are what i always used.... keep those sweets coming....
ronnie_suburban wrote:These turned out really great, with a beautiful depth of flavor. The dough uses almond paste (plus butter and cream cheese), and the prune filling is par-cooked with butter and port (along with some other components). In the end, the degree of difficulty here is slightly higher than it initially seems, mainly because the filling takes a while to come together and cool, and the dough, while forgiving is relatively fragile (there's very little flour in it). My n00b rolling skills were really challenged here.
ronnie_suburban wrote:Took a stab at a Claire Saffitz variation on rugelah. This is a recipe from her second book What's For Dessert. She recently posted a video about it on her youtube channel, so with a cookie exchange coming up at work later this week, I figured I'd give them a trial run . . .
Prune & Almond Rugelah
These turned out really great, with a beautiful depth of flavor. The dough uses almond paste (plus butter and cream cheese), and the prune filling is par-cooked with butter and port (along with some other components). In the end, the degree of difficulty here is slightly higher than it initially seems, mainly because the filling takes a while to come together and cool, and the dough, while forgiving is relatively fragile (there's very little flour in it). My n00b rolling skills were really challenged here.
In any case, I think these are a go for the cookie exchange. That's a good thing because I doubled up on both the filling and the dough when I made the test batch, so a lot of the work is already done. I hope they'll go over well.
=R=
annak wrote:ronnie_suburban wrote:Took a stab at a Claire Saffitz variation on rugelah. This is a recipe from her second book What's For Dessert. She recently posted a video about it on her youtube channel, so with a cookie exchange coming up at work later this week, I figured I'd give them a trial run . . .
Prune & Almond Rugelah
These turned out really great, with a beautiful depth of flavor. The dough uses almond paste (plus butter and cream cheese), and the prune filling is par-cooked with butter and port (along with some other components). In the end, the degree of difficulty here is slightly higher than it initially seems, mainly because the filling takes a while to come together and cool, and the dough, while forgiving is relatively fragile (there's very little flour in it). My n00b rolling skills were really challenged here.
In any case, I think these are a go for the cookie exchange. That's a good thing because I doubled up on both the filling and the dough when I made the test batch, so a lot of the work is already done. I hope they'll go over well.
=R=
nice work! how's your spirits for her buche du noel cookie, a similar rolled dough, cream cheese fortified (in nyt)? i might do saturday.
irisarbor wrote:Sometimes I make rugelach with leftover haroseth from passover
if it's very chunky, I just chop it some more in the food processor.
Always is very yummy, but my haroseth always includes a lot of dried fruit.
Also if you make a fruit filling for hamantaschen, if there's leftover it works well in rugelach too!
Might try making some with leftover cranberry sauce....
and FWIW I don't do crescents, just rolls like in Ronnie's first post -
next time I'll have to try the partial cutting method.
ronnie_suburban wrote:I took some knowledge away from Round 1 that, I think, improved Round 2. I baked these a bit longer and also was more aggressive with the pre-bake demerara sugar sprinkle. That left this second round with an element of surface crunchiness that was a bit lacking last time.
zorkmead wrote:ronnie_suburban wrote:I took some knowledge away from Round 1 that, I think, improved Round 2. I baked these a bit longer and also was more aggressive with the pre-bake demerara sugar sprinkle. That left this second round with an element of surface crunchiness that was a bit lacking last time.
This made me smile - I don't think it is possible to overdo a demerara sugar sprinkle (Yum) - love that crunch on a pastry like Rugelah and muffins, and all sorts of other baked goods!
- zorkmead