A better batch, but oddly reminiscent of beef en croute with mushrooms.
After my last post, about the Baking Chez Moi cookbook bake-a-long, where I posted about baking the Rugelach-That-Conquered-France (yes, that`s the real title in the book), I was a bit frustrated. Finicky recipe! So frustrating to work hard and then have the final product fall apart, albeit in a tasty manner.
And then I went to the Baking Chez Moi LYL (leave your link) site, and went to all the other blogs and read about their experiences. Was gratifying to realize that others had the same experience. Some, anyway. Others had rugelach that looked photoshop perfect, but were obviously real and non-professionally-baked-and-food-styled. I came away both bolstered and inspired, and decided that I HAD to try again! I would not let this recipe win! If others could do it, so could I! (In other words, my ego was piqued. *grin*)
The filling finely blended. Ish.
The trick is to apparently pulse the filling in a food processor. I, having no more kitchen space, and being of the mind that I can chop and dice just as quickly myself, do not have a food processor, so I used a blender. Which was ok-ish. The chocolate chips didn`t really blend well, but the filling did hold together better this time. And the other tip was to roll out the dough SUPER thin. Which I think makes the dough a bit less flaky. But, hey, if that`s the recipe…oh, who am I kidding. I`m totally not going to roll out the dough this thinly next time! Up with substitutions!
Speaking of substitutions, I had to try using the dough to make palmiers, as I talked about in my last post. I just spread the melted butter and cinnamon sugar from the rugelach recipe in between the layers. And voila!
Palmiers in the house! Flakelious-style!
The palmiers turned out awesome! I need to perfect the folding, but in terms of the dough, it worked out well. Very delicate and buttery and flaky. Who needs puff pastry — not I!
The scant survivors of my midnight munchies, packed away.
I`ve packed the cookies (at least the ones that managed to escape my midnight nibbling) for a road trip I`m taking with some friends this weekend. They`re such delicate little bites, that they`re really more suited to tea cups and talk about one lump or two, but I`m kind of proud of how delicately they turned out and want to show them off. That, and I didn`t have time to make the caramel corn that I said I would bring on the roadtrip. Because besting this rugelach recipe was obviously more pressing. You understand!
Next Post: That tapas recipe for veggie croquetas that I`ve been promising! Probably.
I made these again last night and incorporated all the things I had learned from my own mistakes and from the TWD bloggers. This time, the rugelach were perfect! I’m sooooo glad I didn’t give up on this one.
I know! The TWD bloggers rock!