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Comparison of FC rugelach recipes?

DJHinAZ's picture

Has anyone tried the FC "Classic Rugelach" (http://www.taunton.com/finecooking/recipes/classic-rugelach.aspx from FC #75)and compared it to the "Rugelach" recipe (http://www.taunton.com/finecooking/recipes/rugelach.aspx?ac=fp from FC #89)?

I'd like to make rugelach this weekend and am trying to settle on a recipe... Thanks in advance.

wisekaren's picture

(post #64540, reply #1 of 14)

No, but just to complicate matters, I found this intriguing:
http://smittenkitchen.com/2007/11/rugelach-pinwheels/#more-366
Hardly traditional in shape, but sounds yummy.
Karen

DJHinAZ's picture

(post #64540, reply #2 of 14)

Interesting concept! Except that I'm bringing these to a Hannukah party on Saturday, and I think I want to be a little more traditional... at least in shape. I'll bookmark this, though, and try them some other time!

wisekaren's picture

(post #64540, reply #3 of 14)

I agree -- they can't really be called rugelach, can they?
Karen

Rhea's picture

(post #64540, reply #7 of 14)

These look cool! I usually use a recipe I found in a William Sonoma Cookie book....the dough is very elastic and I get wonderful results too...too bad I stand over then and eat too many as they cool! Now I just have to find that darn book again..:)

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Sondra's picture

(post #64540, reply #4 of 14)

I have made both, the newer recipe from 89 just last week.  The major difference is in the simpler filling of that one, and a simpler method of rolling.  And, of course, the pistachio topping, which I liked.  I have some in the freezer, ready to bake off for this weekend.


Don't think you can go wrong with either one, both taste good! 

Biscuit's picture

(post #64540, reply #5 of 14)

Alright - I'll come out and admit it.  I'm ashamed of myself, but it's true.  I love rugelach, DH adores them, and I have the WORST time making them.  I don't know why!  I've tried different recipes, etc., but they just seem to fall apart and not stay rolled when baking - they kind of crumble, you know?


Am I doing something wrong, or am I not using a fool-proof recipe???


 



"Maybe Christmas doesn't come from a store.  Maybe Christmas...perhaps...means a little bit more!"  - The Grinch

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

cookie1's picture

(post #64540, reply #6 of 14)

I've used several recipes and I think the dough is probably the easiest dough to work with. I have used Rose's Xmas Cookies recipe and I also have used the recipe from the Joy of Cooking Christmas Cookies. I roll my into a log and flatten them slightly and then cut. Sometimes I use a mixer and sometimes I use the FP. What recipe are you using?


Cheryl


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Edited 12/5/2007 10:54 am ET by cookie1

Cheryl

It is nice to be important, but it is more important to be nice!

Sondra's picture

(post #64540, reply #8 of 14)

Actually, you are right, the dough is not easy to work with.  I think  the temperature of the dough is critical, and have made them where they turned into a big lumpy mess.  ( I think the dough was too warm.)  I also have had trouble with the dough when my cream cheese was too warm.  Your crumbly ones make me wonder if your dough is too cold or doesn't have enough fat to be moist.


Look at the recipe in 89, you are dealing with a roll of dough, much easier than individual crescents.  And you could use any filling you like.  (Another good dough recipe is Ina Garten's, not that collecting good recipes is the key to success.)


BTW, I am chuckling over your confession.  I would trade you a rugelach lesson any day for a perfect pie crust lesson - as would many other CT'ers.


Happy Baking, dear. 

Biscuit's picture

(post #64540, reply #9 of 14)

(G)  Hey, we all have our Achilles Heel! (G)


Okay, I've never ever tried just rolling them into a log and cutting.  I've only tried the ones where you make individual little triangles, fill and roll - like a croissant.  And I do think temperature has played a big roll there.  If I keep the dough too cold, it doesn't roll up well, and instead breaks and crumbles.  On the other hand, if I wait until it is warm enough to roll into a pretty little croissant shape, then it becomes an indistinguishable lump when baked.  And if I roll while warm, then chill before baking, THEN I get this weird crumbled-broken apart thing that is NOT pretty. 


It's really frustrating to me! (g) 


Okay - the recipes I've tried are the ones in Rose's Christmas cookies, the one in Joy and the one in AM's Cookies and Brownies. 


If anyone has a FOOLPROOF recipe along with tips for success, I'm ready to try it again.  DH has requested them - again - and he wants both the apricot (his Grandmothers specialty) and the cinnamon fillings.



"Maybe Christmas doesn't come from a store.  Maybe Christmas...perhaps...means a little bit more!"  - The Grinch

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Jean's picture

(post #64540, reply #10 of 14)

Have you seen the King Arthur recipe? One of these days I'm going to try them too--but maybe not this year. :)


http://tinyurl.com/2egzpa



 




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Sondra's picture

(post #64540, reply #11 of 14)

Maybe, just as a warm-up, you should try the ones in FC.  You have help rolling it up with the plastic wrap or parchment, and it has an apricot filling.


Sending good thoughts your way.

RheaS's picture

(post #64540, reply #14 of 14)

The pastry for the savory rugelach (pear and blue cheese) in Tish Boyle's The Good Cookie turned out really well for me last week. The dough came together quickly in the stand mixer using the paddle and it was easy to roll out after chilling for 2 hours. I made more of the dough last night (but used neufchatel) because a friend requested more after tasting them last week. I'm not rolling, filling and baking until tomorrow night.

wisekaren's picture

(post #64540, reply #12 of 14)

DJHinAZ's picture

(post #64540, reply #13 of 14)

Thanks, everyone, for all of the comments. I made Abigail Johnson Dodge's rugelach recipe (the one where you roll it into a log and then slice them), but instead of just apricot jam as a filling, I first sprinkled the dough with cinnamon, then spread jam on, then put finely chopped walnuts on. They turned out GREAT, and everyone commented on how beautiful and neat the cookies looked, too. Thanks again for the suggestions!