|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.
|Ready to bake!|
|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!
|Oxnard Strawberries for sale at the Channel Islands Farmers’ Market|