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Rugelach

post #1 of 17
Thread Starter 
I love rugelach. Just saying. ;) :D :D :roll:
post #2 of 17
As my father would say "What's not to love"?:lips:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
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http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #3 of 17
I heard Garrett likes them, too. :D
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post #4 of 17

so whats rugelach

?? and what do you do with it
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #5 of 17
I can eat too many if they are laying around on a plate:lips: I have strong black coffee with mine.
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One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #6 of 17
Rugelach are a rolled, filled cookie. Traditionally they're little croissant shapes, but I make mine by rolling a log of the dough and cutting 1.5 inch pieces. I have a plate of them in the photo gallery. (I can't figure out how to paste it into this post!)
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post #7 of 17



post #8 of 17
Thanks!!! How dense am I??? :confused:
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post #9 of 17
Coincidentally, Ina Garten made them on Barefoot Contessa last night.

She makes it look soooooo easy.

Tessa: If you honor your waistline, better not even start on rugelach. Maybe not as habit forming as heroin, but close.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #10 of 17
mezzaluna, dont worry, you arent as dense as me...

for, idk maybe the first three days this post was up, I couldnt pronounce it the correct way, because i had never seen it spelt like that before. Where I buy them its spelt "rugulah". At the local bagel shoppe/deli, its one of thier daily specials. On my days off, i go there and order the same thing, everytime. Sausge,bacon,egg and cheese on a roll with salt pepper and ketchup, a medium tiramisu flavoured coffee and a bag full of those babys, generally the raspberry ones. They also make chocolate and rhubarb, niether of which compare to the raspberry, but definatly good. But then on some same days they have some really incorrect flavours. the other day they had lemon, pineapple, kiwi oh and strawberry. The strawberry was of course delish, but the other three flavours, YUCK! Maybe some people would enjoy Lemon, but pineapple or kiwi? sorry, but to me, those are the wrong type of fruits to be in this dessert IMVOHO.

Btw, the way i was saying it when i read that post was like this.. Roo-lash. Why? Cuz Im definatly way denser then mezzaluna with the picture probo.
post #11 of 17
not at all! I use firefox and when i right click on pictures i can "copy image location" (not sure if internet exploder has that)

then just paste it in the box after i hit the little mountain/picture poster button.
post #12 of 17
I guess I'd rather be good at baking ROO-GAH-LACH (that last with a soft ch like J in Spanish) than at doing stuff on the computer. I have live-in tech support (my husband is an engineer).

As for other flavors, I have made them with bittersweet chocolate, too. I use raspberry jam with those rather than apricot. I would think a finely chopped apple pie type of mixture would be good, too.
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post #13 of 17

ok so now you have done the big tease on me

:rolleyes::rolleyes: how about giving me the recipe , its not something we have here and im always willing to try new things

the ones in the picture is that a raisin filling in the middle
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #14 of 17
yeah, whoever's got the best recipe for rugelach, make with it!
post #15 of 17
Some of the rugelach have apricot preserves and raisins ("fruit and nut"). The chocolate ones have raspberry preserves, bittersweet chocolate and granulated white sugar.

As for the recipe.... I believe I've posted it before, but here's what I'm doing now:

Dough:
1 pound stick margarine
4 cups AP flour
2 cups sour cream

Pulse flour and margarine in food processor. By hand, mix in sour cream. Form into a thick square, wrap in plastic wrap, and chill at least 6 hours. You can freeze it, too.

Apricot Filling:
8 ounces apricot preserves (process until partially smooth)
1/2 cup light brown sugar
3/4 cup chopped, toasted walnuts
3/4 cup raisins
4 teaspoons ground cinnamon

Chocolate filling:
8 ounces raspberry preserves
4 ounces bittersweet chocolate, chopped finely
3 tablespoons granulated sugar

Cut chilled dough into 8 bars. Flour a Silpat or rolling surface generously. Roll dough into a rectangle about 12" wide and 5 inches high. Trim uneven sides. Spread jam thinly over dough. Spread filling all over jam. Roll tightly.

Brush the log with egg wash (beaten egg plus 1 tablespoon milk or cream). Roll in turbinado sugar ("Sugar in the Raw"). Cut the logs into pieces 1-1/2" long. Place 1" apart on parchment covered baking sheets. Bake 30 minutes at 350F.

Makes about 64 rugelach
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post #16 of 17
Thread Starter 
Oh! The sour cream in the pastry makes all the difference.

I'm partial to the apricot filling myself. :)
post #17 of 17

yum that sounds really good

Thanks Mezzaluna your a star
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
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