This week's TWD choice from Baking Chez Moi is rugelach, a popular Jewish cookie with a cream cheese-rich pastry rolled with a fruity, nutty and often chocolatey filling.
The cookie is no stranger to me since
it's graced my Christmas cookie trays for many years. In fact, Dorie's
dough recipe is exactly the same as the one I've been using, but all
resemblance to my recipe ends there. The differences are primarily in
the techniques of making and shaping the dough, leaving pieces of butter and cream cheese in it and rolling it very thinly to help create flaky layers during baking, and shaping it into a cigar-shaped roll that's sliced and baked, producing cylinder-shaped cookies instead of the crescent shape I make.
I followed these instructions and the other tips provided, and having made them before, used a few tricks of my own, finely chopping the filling ingredients in the food processor which does it far more efficiently than I, and rolling the dough tightly around the filling to minimize filling loss during baking. I sliced the chilled rolls and froze the cookies before baking. 375F worked better than 400F in my oven, browning but not burning the exterior while cooking the dough all the way through.
Dorie's method resulted in a superior cookie with each little bundle of deliciousness comprised of multiple layers of flaky pastry and sweet, chewy filling. And lets talk about that filling....who
can resist chocolate and cherries with crunchy pecans and chewy coconut?
Well, apparently the coconut-haters among my tasters can!
I and many others thought they were fantastic and worth repeating, perhaps sans coconut next time! And while I did love the texture and flavour of the cookie, I really missed the crescent shape, so I'll definitely be returning to that.
Do visit the other TWD members' posts for these delicious Rugelach That Won Over France here.
We're not publishing the recipes from
the book but I encourage you to buy it, you won't be sorry.