Tuesdays with Dorie: The Rugelach that Won Over France

Rugelach that Won over France

Today’s Tuesdays with Dorie: Baking Chez Moi recipe, the Rugelach that Won over France, is a soft cookie filled with a mixture of nuts, cherries, and semi sweet chocolate.  While the main ingredient in Dorie’s original recipe is coconut, I had plenty of nuts that needed to be used.  My version combines the chocolate and cherries with  walnuts, pecans, and a bit of coconut oil for a nuttier version.

When I decided to participate in the TwD group, I thought I could complete all the recipes with plenty of time.  If there was something I wanted, it was to have enough time for do overs.  That did not happen this time around.  I ended up mixing the cream cheese and butter dough on Monday before leaving for work and wrapped up the recipe today.

Rugelach that Won Over France

My rugelach slices were thinner than what I would have liked.  I went by the minimum half-inch guideline.  While the cookies stayed upright  for a few minutes, they toppled in the oven.  They ended up looking more like mini cinnamon rolls than like rugelach!

rugelach that won over france

My family enjoyed the rugelach, however, they noted that the dough itself was bland/not sweet enough.  It probably didn’t help that I swapped the sweeter coconut for walnuts without replacing some of the sugar.  Next time I’d use a sweeter filling like jam or roll the dough with powdered sugar instead of flour.

rugelach that won over france

Tuesdays with Dorie is an online baking group where home bakers from all over the world work through Dorie Greenspan’s Baking Chez Moi and Baking with Julia.  To see how the rest of the group fared with their rugelach, click here.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

13 Responses to “Tuesdays with Dorie: The Rugelach that Won Over France”

  1. December 9, 2014 at 11:29 pm #

    Despite your challenges, the rugelach looks delicious. I like how you can tailor the filling to your own taste (or pantry).

  2. December 9, 2014 at 11:47 pm #

    Recipes that can be changed easily are always a favorite of mine. Do make them again and try them with the suggested filling recipe, they are just sweet enough without being too much. We did not have cherries so I subbed dried currants and they were pretty good!

  3. December 10, 2014 at 12:25 am #

    They look great! I like your presentation in the festive tin and tea towel.

  4. December 10, 2014 at 3:23 am #

    Your rugelach look great. I found that cutting the rolls over an inch was better. The filling did not fall out and they stayed upright.

  5. December 10, 2014 at 6:44 am #

    You did great on these and I love your filling! Yes, the thin ones fell over a bit in the oven – next time I am making them a bit thicker!

  6. December 10, 2014 at 9:44 am #

    Cinnamon roll cookies sound wonderful to me. They look great, and I had some tasters who would have been very happy if I had left out the coconut.

  7. December 10, 2014 at 10:42 am #

    Gorgeous cookies! I think this is one of those ‘practice makes perfect’ kind of recipes but delicious experimenting all the same 😉

  8. December 10, 2014 at 4:31 pm #

    It is a fair bit of work to keep up with both groups. I am happy I decided to make my rugelach the traditional way with a circle cut into triangles. It seems plenty of people are having some issues with this technique. Glad everyone liked them.

  9. December 10, 2014 at 9:47 pm #

    They look wonderful and taste good no matter what shape they are in.

  10. December 11, 2014 at 11:04 am #

    They look perfectly beautiful!, Adriana! I’ve been making rugelach for many years…although I make the crescent shape. I fill mine with a layer of jam, nuts and raisins. I think these were cut a bit thin…some of mine fell over too! You did a wonderful job!

  11. December 11, 2014 at 12:38 pm #

    Your rugelach look so incredibly awesome! How did you get your dough to be so thin that you could roll it up so many times? How thin did you roll it?

  12. December 12, 2014 at 2:28 am #

    I think you did a great job!

  13. December 15, 2014 at 7:23 am #

    Your rugelach look amazing with all of that filling.

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