Tuesday, March 6, 2012

TwD: Rugelach


The first recipe for this March by the Tuesdays with Dorie group is something that I've never baked before or even heard of until I flipped through the pages of Baking With Julia.  Looking at the ingredients list and procedure, I felt confident that I would bake this without any cinches especially with the cream cheese pastry being really similar to the crust of my pecan tassies which I've made countless times.  Well the mixing part was really easy but this roo-ga-la quickly turned into roo-ga-laaaaahhhh! while I was rolling it.  The crust, even though I made sure it was at least 1/4 -inch thick disintegrated in my fingertips (probably due to very high humidity) and I ended up with a very crumbly and sticky mess. 



To salvage all of my efforts, I decided to portion them into mini-muffin molds instead while making sure to evenly distribute the sugar, nuts and fruits in each.  It was really impossible to keep things neat at this point.  I refrigerated them overnight and baked them the next morning at the same time and temperature stated in the recipe. 



Actually they turned out quite good and really crispy on the outside with a lovely gooey bite from the melted sugar and fruits.  I found these a little sweet though and it would definitely be a lot better with less sugar as the fruits themselves already lend some sweetness to the filling.  


The next time I attempt making this (if there will be a next time!) I won't even bother trying to roll this as stated in the recipe.  I'll do the same thing as what I did here (but of course in a neater fashion) by pressing the crust inside the mini-muffin molds and place the fruits, nuts, and sugar inside.

The hosts for this recipe is Jessica of My Baking Heart and Margaret of The Urban Hiker and you can check their sites to get a copy of this recipe adapted from Baking With Julia where the contributing baker is Lauren Groveman.





22 comments:

  1. Well, even if it didn't turned out like you expected they look great!!!

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  2. They look very delicious even though they did not come out how you had planned!

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    1. Thanks Im At Home Baking....glad Plan B worked LOL

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  3. That's a neat way to turn things around :-)
    The dough was a bit sticky, wasn't it?

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    1. Thanks Cher! yes the dough was really sticky..even when I used a silpat as base the dough still stuck to it plus the sugar mixture was really sticky too!

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  4. What a cute way of baking these! They look delicious!

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  5. That is an excellent bit of ingenuity with the dough... I *love* seeing that! Very well done :)

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    1. LOL thanks Stephanie B! Glad you saw it that way.....desperate times call for desperate measures!

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  6. Muffin molds = GENIUS! Mine tended to unroll and leak all over the place. :)

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    1. Thanks Rebecca! :-) That was what I was scared of as well....even if I was able to roll it properly, with the amount of filling, I knew I would also have leaking problems!

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  7. Very cool! These remind me of pecan tassies.

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    1. Thanks Julia! I actually intend to make them that way the next time I make them :-)

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  8. using a muffin tin was a great idea! I've been reading that a lot of people had issues with their rugelach unrolling during baking - crisis averted ;)

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  9. Great idea to save your rugelach using a muffin tin. It looks like lots of people had some issues with the rolling part of this recipe. Yours turned out great!

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  10. What a great idea! I love anything made in mini muffin tins! I just can't get over what a great save that was!

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  11. Great idea with the muffin tins and they look yummy

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  12. Good thinking! I'm sure they were great!

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  13. this so good, your blog is filled with all kinds of different varieties of dishes. i simply loved it.

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