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| Ready to roll! |
This week’s Tuesdays with Dorie challenge from Baking with Julia is for these huge over-filled Rugelach. Although John & I make Rugelach for Christmas each year from Dorie’s Baking From My Home to Yours, they are quite different from these that are rolled in cinnamon sugar and ground nuts.
As with most of Dorie’s recipes, this one allows you to make it to your own preference and taste. We used Pear Butter from Clearbrook Farms, dates, Craisins, walnuts, and pecans with the cinnamon sugar to fill this delicate cream cheese pastry.
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| Ready to bake! |
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| Ready to eat! |
The toughest part of making these is to roll them up without losing the filling! They do remind me of the holidays with the dried fruit and nut filling and cinnamon – and they smell amazing while they’re baking. The end result is a rolled cookie that is best eaten with a fork & enjoyed with a cup of tea. The flavor combination is delightful!
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| Oxnard Strawberries for sale at the Channel Islands Farmers’ Market |
Can we have tea together today? Oh my, Susan – I think you have out done yourself! These look so delicious – I so want one right now!
Wow! Rugelach is fun to make and so good! I’m working on my post right now, just had to come over to take a peek, great job-they look delicious;-)
Very nicely done. Such a pretty stand!
I have to admit I was less than enthused to take these on, but I was pleasantly surprised by the alternate shaping technique offered in BWJ…
Isn’t this supposed to be published on Tuesday?? hahahha looks great!
They were tasty!
Oh my!! Look at those strawberries! The Rugelach looks fantastic. I thought it smelled like Christmas while these were baking. Good stuff!!
I love your filling. I kept thinking about your previous post of these “cookies” that were so pretty. Nice to see that your generous filling stayed put while baking. I think that with a little dryer filling I could have added more. I enjoyed this project and it looks like you did too. Love those strawberries!
Looks lovely !!!!! Loved these cookies ….. !!!!!!!
These make great Christmas gifts!
~Carmen
http://bakingismyzen.wordpress.com
Yours look perfect, Susan!!! I’ll have to check out Dorie’s other recipe…as Bill loved these
Yummy! These were fun to make and very easy putting them in the fridge for 24 hours of chilling!
Great idea the pear butter. They ended up amazing looking; too bad I can´t taste one! By the way, the strawberries seem a perfect match to the pastries!
this looks so so good and yummy.
Can I have one?
Regards
Olguis.
I really wanted to do the crescents, but by the time I got to the assembly, I was happy just to roll these babies up and shove them in the oven. I love how yours are positively coated in the sugar cinnamony goodness.
Pear filling sounds delicious!
thank you susan to pass by to my cooking blog.
Nice to meet you.
Olguis.
Love your filling combo Susan! So envious of your access to fresh produce. Those strawberries look wonderful.
The combination of pear and dates sound great.
So pretty, Susan! Thanks so much for baking along with me this week!
Love the photography and presentation! I got two versions of rugelach, one of yours and the other Liz’s combination. Both sounds interesting and would want to give a try.
The look great!
your rugelach looks delicious!
Your rugelach looks so pretty on your stand, Susan. Now that I have made them I can understand why you make these during the holidays. They are so delicious.