Rugelach [TWD]

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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35 Responses

  1. Snooky doodle says:

    wish to try these. they look yummy. I don t mind eating them for breakfast 🙂 i will try them with walnuts and honey like baklava 🙂

  2. natalia says:

    Ciao ! I liked them a lot but not only me : they never arrived to the next morning !

  3. bubblyjiggly says:

    i’ve made them several times with various self modifications (i.e. using a pate sucree recipe). The sogginess I’ve gotten before and it seems like you need to keep everything quite dry (i.e. thin layer of thick jam, not watery). And while it’s a challenge, it’s critical to wrap them nice and tight otherwise they crumble. The butter will leak a bit in the oven regardless, but it should end up giving a crisply texture.Good luck for next time!

  4. Engineer Baker says:

    That’s what I love about these – there are so many different variations. The dough can go with just about anything. I like the filling you chose, but hopefully you find one you like a bit better.

  5. Susan from Food Blogga says:

    I agree. I think rugelach tastes better after it cools, otherwise it can be too intense. I think you did a great job. They’re not easy to make.

  6. CB says:

    I forgot the egg wash+sugar step too so mine didn't come out as purdy as other TWDers. I have to say I agree about being disappointed. Maybe I'll have to try again, knowing more little tips the 2nd time around. I bet PB&J rugelach would be pretty darn tasty!Clara @ iheartfood4thought

  7. Susie Homemaker says:

    now I want to try to mke them again too! Yours look great!

  8. Karen says:

    I put sugar on mine and they are not nearly as pretty as yours! 🙂 Of course my sugar is red….Love the pictures of your Rugelach!

  9. Sarah says:

    ooh, a nutella version would be awesome! great job!

  10. ostwestwind says:

    I haven’t tried real rugelach either, but the recipe was a great hit! Your pictures are beautifulUlrike from Küchenlatein

  11. MyKitchenInHalfCups says:

    I think the combos are endless aren’t they.You did a beautiful bread here!!

  12. Beth says:

    Beautiful! I’m a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure 🙂 Let me know!

  13. mimi says:

    aw, sorry you weren’t impressed, but i bet if you try again, you’ll love them! you’ll probably just have to make sure to roll them snugly. maybe they weren’t chilled enough before baking? i don’t know, but glad your friends liked them!

  14. kim says:

    you did a great job rolling them, they look perfect! sorry you weren't in love with them, but at least they were a hit with your friends 🙂 pb&j sounds great!

  15. Lydia (The Perfect Pantry) says:

    Rugelach were part of my family’s culinary heritage, and I’ve had (and made) them with all kinds of fillings. Yours look delicious!

  16. steph- whisk/spoon says:

    yes, there are so many filling possibilties! i love the thought of you friends sneaking them in the middle of the night!

  17. HoneyB says:

    I totally agree about the nutella! I didn’t bother to chop my bigger chocolate chips up either 🙂

  18. Tammy says:

    I loved these too, but need to work on my rolling up skills!!

  19. Linda says:

    Your flavor combo sounds delicious! I previously had the same issue with the butter and fillings oozing, and I have found that freezing the shaped cookies and popping them directly into the oven really helps retain their shape and minimizes the ooze factor. Good luck! 😉

  20. AmyRuth says:

    Great minds, what with all these different jams, I too wondered how peanut butter would behave with this dough. Just seems like a natural pairing. I also wondered about cocoa mixed with cinnamon and sugar rather than chunk chocolate. Possibilities?Yours look delish and yes I liked them too. Sassy little morsels in disguise of a really easy to make cookie.Great Work!AmyRuth

  21. Em says:

    You did a great job!!

  22. chocolatechic says:

    Sorry you were disappointed.Did you chill them before baking?

  23. confectiona says:

    I love the idea of making them with a savory filling. I’m getting so many great ideas from the blogs this week!

  24. La Mom says:

    Bonjour, I’ve been following your blog for months now. You’ve received an award on my blog. Check it out!Bisous from La Mom in Paris

  25. Erin says:

    These look great! I want to try a savory filling too, but I’m having a hard time coming up with ideas!

  26. Gretchen Noelle says:

    Snooky Doodle – The walnuts and honey sound delicious!Natalia – That is funny! Glad you and others liked them!Bubbly Jiggly – Thanks for the tips, I am sure they will help when I make them again!Engineer Baker – Thanks!Susan – True, the flavors were "less intense" the next day.CB – Glad to know I was not the only one! PB&J – yum!Susie – Hope you do! I hope to make them again soon!Karen – Red sugar – what fun!Sarah – Nutella did sound good to me. Now I am thinking Dulce de Leche.Ulrike – I am not even sure I know what is in "real" rugelach. One day. One day.Tanna – Yes, I hope to try some other combinations. Yum!Beth – Great idea.Mimi – Yes, I think another round is in order since I think practice makes perfect!Kim – Thanks, I think I was disappointed they looked nothing like the book. Oh well.Lydia – Glad to know a "real" rugelach eater approves of mine! ;)Steph – Yes, they were done and gone in no time!Kevin – Thanks!HoneyB – I wonder if it may be better to chop them fine next time though?Tammy – I can appreciate practicing the rolling…I still feel as though I need practice!Linda – Thanks! I feel like I did freeze them before baking them, but I may be wrong.AmyRuth – Hehe! Interesting ideas…I am now thinking about dulce de leche. mmm….Em – Thanks!DTW – You definitely need to try Nutella. I had it overseas before it made it big in the US.Chocolate Chic – I think I actually froze them before baking.Confectiona – Savory sounded good…now to try out a few ideas!La mom – Thanks! I will be right over!Erin – Thanks! I need to give it some thought too!

  27. gabe's girl says:

    Your blog is so nice. You do such a wonderful job!

  28. gabe's girl says:

    Your blog is so nice. You do such a wonderful job!

  29. gabe's girl says:

    Your blog is so nice. You do such a wonderful job!

  30. chou says:

    Maybe throw some almond paste in the center . . . then again, everything is better with almond paste. If they didn’t really grab your attention, though, I’m all for waving goodbye and going back to a favorite recipe. 🙂

  31. Jacque says:

    Yours look fantastic, regardless.

  32. Kim says:

    They look wonderful! I am big fan of this cookie and have been told by many a Jewish friends that I make a superb one, especially for a Christian- you all have a fun group.

  33. LyB says:

    These would be so good with a savory filling. They look really good as you made them though, they didn’t need the egg wash. 🙂

  34. farida says:

    Gretchen, lovely looking rugelach! They would go perfectly well with my morning tea! Yum!

  35. Gretchen Noelle says:

    Gabe’s Girl – Thanks!Chou – Mmmmm, almond paste!Jacque – Thanks!Kim – That is funny. Really funny!LyB – Yeah, I still thinking about the savory filling, but now I have seen another sweet filling that I want to try!Farida – Thanks! You are very kind!

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