TWD: Rugelach

What is Rugelach?  

Dude, I don't know.

Is it supposed to look like that?

Dude, I don't know.

How do you say it? 

Dude, I don't know.  (There was some debate between rŭg’ə-ləKH and roo-ga-la. But dude, I don't know.  It's probably one of those words I would just point at on a menu so as not to sound stupid.)

What is apricot or prune levkar?

Dude, I don't know.  (Apparently it's like a fruit butter?)

I read the recipe probably 80 times.  But was still a little uncertain whether I was executing anything properly.  I decided to try to find a youtube video of Julia making it, but alas, no such luck.  I did find a video of someone making it differently than what I thought the recipe said, so that was not a comfort.  He did put chocolate in his though and since I have a chocolate problem myself, I almost scrapped everything and tried it his way.  I am so easily swayed.   But did I really want my first Rug-e-whatever experience to be a fake one?  No!  I wanted to make sure I followed the recipe and did it right!  So I stuck with it even though I had no idea what levkar was and chocolate and I are BFFs.  I would maybe still try some chocolate next time because let's face it, everything is better with chocolate.  I halved the batch and maybe it was because it was late or maybe that's just how I am, but I got the dough rolled out like so, and read the instructions another 80 times.  5 inches really didn't seem wide enough to be rolling up.  Is it really supposed to be 5 inches wide?  Dude, I don't know.

 It turns out, apricot levkar is pretty easy to make. (And way tastier than I was expecting!)

 And it also spreads pretty nicely.

I think that chocolate rule also applies to cinnamon and sugar.  (cinnamon and sugar make everything better.)

Okay so after sprinkling the nut and sugar mixture (I used almonds and pecans and no dried fruit), I rolled it up, trying to follow instructions, and refrigerated it over night.  This is what it looked like in the morning and I found myself asking, "Is it supposed to look like this?"  Dude, I don't know.  Uh, it's leaking.

 Before baking.  I wasn't really sure whether I was supposed to bake them like this or on their side.

Uh, is it supposed to look like this?  Dude......  I was slightly worried about this hot mess when it came out of the oven....

 I decided they taste like little pies.  Little pie-bites.  And I actually liked them.

The jury is still out on whether I would make them again.  I guess I would if I had a reason.  I am glad I made them though.  I love making new things, having new baking experiences and trying new recipes.  This is why I joined the group.  Now I can say I have made Rugelach before, being careful not to actually say the word myself.  If you would like to make them for the first time, or if you've made them before and want to try this recipe, you can get it at one of these blogs: 

My Baking Heart or The Urban Hiker




If you want to see what the other bakers have done this week (which you probably should because, dude, I don't know) you can check out the Tuesdays with Dorie site.