Thursday, October 30, 2008
Rugelach dough is my pretend puff pastry without the wait. TWD's host this week Piggy's Cooking Journal offers Rugelach. It's a half moon shaped, croissant like flaky cookie, filled with mini-sized juicy currents, bittersweet chocolate chips and organic chopped walnuts that provide big flavor. This magical dough puffs when baked. Also, this versatile dough is perfect for cardamom-sugared palmiers or pain au chocolat. Follow the links to the recipe.
Making them is kind of like making a pizza. Roll the chilled dough disk into a flat circle. Add the filling and cover with parchment and press gently into the dough. Divide the dough into 16ths and roll-up starting with the 'crust' into a crescent. Chill. Before baking, brush with egg whites and sprinkle with sugar.
Into the oven they go.
Rugelach is my comfort cookie. Recipes like Dori's are passed down to the next generation. It's always a welcome gift to give. Everyone loves them.