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.
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!
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.
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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Despite your challenges, the rugelach looks delicious. I like how you can tailor the filling to your own taste (or pantry).
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!
They look great! I like your presentation in the festive tin and tea towel.
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.
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!
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.
Gorgeous cookies! I think this is one of those ‘practice makes perfect’ kind of recipes but delicious experimenting all the same 😉
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.
They look wonderful and taste good no matter what shape they are in.
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!
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?
I think you did a great job!
Your rugelach look amazing with all of that filling.