Rugelach

Philip Roth introduced me to rugelach. While reading American Pastoral, I was almost tasting that “snail of sugar-dusted pastry dough, the cinnamon-lined chambers microscopically studded with midget raisins and chopped walnuts”. Now finally, I had a chance to try these traditional Jewish cookies made with cream cheese dough and bursting with different combinations of dried fruits, toasted nuts, and fruit butters. I decided to make crescent-shaped cookies versus round spirals and to adhere to the Yiddish etymology of rugelach as little twists. The filling was pure awesomeness of toasted walnuts, medjool dates and dark chocolate intensified by sexy prunes lekvar. And all that, sprinkled with cinnamon sugar! If you are rugelach curious, please visit Margaret and Jessica, who are hosting this week’s recipe. Rugelach might be the cookie that will make you go oh là là!

Note. The proportions of the recipe are a bit off, I still have leftover lekvar, cinnamon sugar, and filling…

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10 thoughts on “Rugelach

  1. Wendy says:

    American Pastoral has been on my to-read list for far too long. You just inspired me to read it next. Your rugelach look gorgeous!

  2. julessomeone says:

    Loved these! And now you have to bake more seeing as you have the filling and everything…. 😉

  3. Heather says:

    Beautiful! I had a lot of the components left over, too. Others have mentioned using it in cinnamon rolls — I wish I’d thought of that!

  4. Saira says:

    your cookies looks prefect .. good job … Aren’t they a delight !!! Loved it !!!!

  5. Jen says:

    looks perfect, nicely done 🙂

  6. cool photo! i’m sure these were pure awesomeness 🙂

  7. Ferda says:

    Looks great! Proportions are definitely off.. I had the same leftovers..

  8. …like the angle you shot this in…a delicious cookie, no doubt! Thanks for stopping by!

    ~Carmen
    http://bakingismyzen.wordpress.com

  9. Cher says:

    Rugelach curious. Great phrase 🙂
    Like the picture with the cookie on its side.

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