Having just returned from my honeymoon late Sunday night, I wasn’t sure if I was going to return to TWD this week or not.  Then I saw that the recipe selected by Piggy of Piggy’s Cooking Journal was one that I had never tried before – rugelach.  I decided I was up for the challenge after all, so here I am!

Rugelach is not only something I have never made before, but it is something that I have not even eaten before.  One of the things I’m enjoying so much about TWD is that it is broadening my culinary horizons.  Thankfully, since I was somewhat short on time and rather tired, this recipe came together pretty easily, although I did manage to forget a step…

After reading over the recipe I thought that the dough would be the most likely element to give me trouble, especially since I didn’t have any “real” cream cheese left in the house after making the wedding cake.  I decided to go ahead and give it a shot with the fat free stuff I had on hand even though the very thought made me cringe.

Here we are all set up in the food processor with our flour, salt, cream cheese and butter just before we send it for a spin.

And a matter of seconds later we have our dough ready to turn out.  I absolutely love my food processor (that’s not to say I wouldn’t love an upgraded one even more!).

The dough was very easy to work with, pliable without being too sticky.  Here we have two more or less even disks of dough just before being refrigerated.

Jumping ahead a little, here we have one disk fully rolled out with the fillings already applied.  I used raspberry jam, walnuts, dried cranberries and white chocolate, and of course the cinnamon and sugar.  I know the recipe called for bittersweet or semi-sweet chocolate but I have never liked fruit and chocolate combinations (I am one of the few women in the world that will turn down a chocolate covered strawberry) so I opted for white chocolate instead.  I chose dried cranberries rather than currants simply because that is what I had on hand.

I followed Dorie’s suggestion to use a pizza wheel to cut this into wedges, which worked flawlessly. One thing I do want to note here is that my disks did not roll out quite as large as Dorie said they should so my final cookies are probably a bit smaller than intended.

Here are my rugelach, all ready for the oven…or are they?  Can you guess what I forgot to do?

After putting my cookie trays into the refrigerator I got completely distracted and when the timer went off I just whisked them out of the refrigerator and into the oven without another thought.  It wasn’t until about halfway through the baking (when I was rotating and moving the trays) that I realized I had never put the egg wash or sugar on top of my cookies!  It was too late then, so I just finished out the bake time as directed.

Despite the lack of egg wash and sugar I think my rugelach came out quite well.  The cookie was light and buttery and the filling was just the right amount of sweetness with a little bit of tang from the cranberries.  I think I may make these again including the accidentally omitted step and with the addition of some orange zest in the filling.

Thank you for selecting this recipe, Piggy – if you hadn’t I don’t think I would have ever chosen to make these little gems on my own and I would certainly have missed out.

This recipe can be found in Dorie Greenspan’s Baking: From My Home to Yours on pages 150-151.