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Rugelach ~ Tuesdays with Dorie

March 5, 2012 by susanelester 23 Comments

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!

Enjoy!
Oxnard Strawberries for sale at the Channel Islands Farmers’ Market

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: Cinnamon, cookies, cranberry, cream cheese, dates, pecan, Tuesdays with Dorie, walnut

Comments

  1. The Café Sucré Farine says

    March 5, 2012 at 1:20 pm

    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!

    Reply
  2. Pacheco Patty says

    March 5, 2012 at 5:10 pm

    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;-)

    Reply
  3. Cher Rockwell says

    March 5, 2012 at 5:46 pm

    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…

    Reply
  4. mireia badia says

    March 5, 2012 at 6:24 pm

    Isn’t this supposed to be published on Tuesday?? hahahha looks great!

    Reply
  5. Wendy (pinkstripes) says

    March 6, 2012 at 12:52 am

    They were tasty!

    Reply
  6. Pamela says

    March 6, 2012 at 5:05 am

    Oh my!! Look at those strawberries! The Rugelach looks fantastic. I thought it smelled like Christmas while these were baking. Good stuff!!

    Reply
  7. Kris' Kitchen says

    March 6, 2012 at 5:07 am

    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!

    Reply
  8. Saira says

    March 6, 2012 at 5:17 am

    Looks lovely !!!!! Loved these cookies ….. !!!!!!!

    Reply
  9. Baking is my Zen...sweet nibbles for the soul says

    March 6, 2012 at 5:26 am

    These make great Christmas gifts!

    ~Carmen
    http://bakingismyzen.wordpress.com

    Reply
  10. Lizzy says

    March 6, 2012 at 11:07 am

    Yours look perfect, Susan!!! I’ll have to check out Dorie’s other recipe…as Bill loved these 🙂

    Reply
  11. Im At Home Baking says

    March 6, 2012 at 11:19 am

    Yummy! These were fun to make and very easy putting them in the fridge for 24 hours of chilling!

    Reply
  12. Paula @ Vintage Kitchen notes says

    March 6, 2012 at 11:22 am

    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!

    Reply
  13. OLGUIS says

    March 6, 2012 at 12:52 pm

    this looks so so good and yummy.
    Can I have one?
    Regards
    Olguis.

    Reply
  14. Karen @ SoupAddict says

    March 6, 2012 at 2:09 pm

    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. 🙂

    Reply
  15. Gretchen Noelle says

    March 6, 2012 at 2:29 pm

    Pear filling sounds delicious!

    Reply
  16. OLGUIS says

    March 6, 2012 at 3:01 pm

    thank you susan to pass by to my cooking blog.
    Nice to meet you.
    Olguis.

    Reply
  17. Guyla says

    March 6, 2012 at 3:25 pm

    Love your filling combo Susan! So envious of your access to fresh produce. Those strawberries look wonderful.

    Reply
  18. Julia says

    March 6, 2012 at 7:21 pm

    The combination of pear and dates sound great.

    Reply
  19. Jessica of My Baking Heart says

    March 6, 2012 at 11:06 pm

    So pretty, Susan! Thanks so much for baking along with me this week! 🙂

    Reply
  20. Kai ruchi says

    March 6, 2012 at 11:08 pm

    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.

    Reply
  21. Amanda says

    March 7, 2012 at 1:40 am

    The look great!

    Reply
  22. Jen says

    March 7, 2012 at 5:47 am

    your rugelach looks delicious!

    Reply
  23. Elaine says

    March 7, 2012 at 1:10 pm

    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.

    Reply

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