My most recent undertaking was with little Ashkanazi Jewish cookies called rugelach. I can best describe the traditional style of rugelach as being crescent-shaped flaky pastries rolled around some sort of yummy filling. Chocolate rugelach are my personal favorite, but almost any flavor will do. This recipe (see button below) is from Ina Garten's Food Network inventory, and I would make a few suggestions to anyone who might try them in the future. Enjoy, and happy baking!
- Be sure not to roll your dough too thin. When you roll the dough into the rough 9" circle it will not have pretty edges the first time around, and do not roll your dough too much trying to make the edges more uniform. Accept the ugliness, make the cookies all different sizes if you have to, and move on.
- Pulse the filling of sugar, cinnamon, walnuts, and raisins in a food processor a bit, if you have one. If not, chopping all the ingredients up together with a sharp knife would work just fine. I've found that a more uniformly shaped, and pretty finely ground, filling allows for easier rolling when forming the cookies.
- Listen to Ina: it only takes 2 tbsp of apricot preserves, and make sure the points are tucked under when you place the cookies on the baking sheet.