Posted by -Chaya
I finished my cooking, cleaned up and thought I would blog a while and post my rugelach results. Suddenly, I realized, I am hosting Presto Pasta Nights. I have done it before and while it is loads of fun, it takes time to do. Then, I started berating myself for not making the rugelach, earlier in the month, as if that would help the situation.
All of a sudden, there were fireworks ----- maybe, maybe, maybe Dorie Greenspan would have her recipe online. Sho nuff, NPR had it complete and correct. I am going to copy it for you. It is a good recipe.
Sitting on my kitchen table for weeks, is Baking From My Home to Yours by Dorie. Since, I bake with the Tuesdays With Dorie bakers, you would think, I would have immediately picked up that book and found this recipe. Nope, didn't dawn on me to do something so logical. As the month was coming to an end, I knew, I would have to make up my mind. I had run off loads of rugelach recipes and I also have loads of cookbooks to use. I have some excellent Baking Books that I want to use more often and I would bet that almost all of them have rugelach recipes in them.
After work, out it came and I patiently made the filling and rolled the dough, perfect rectangle. Yes, it was to be a circle. Then, I spread the filling, another rectangle and came to the rolling the triangles. It went well but with all the oozing, later, the shapes lost something in the translation. I could not care though. These were the most delicious cookies. The oozing cooked up into the tastiest edges (like a lace cookie)
I made the first batch with apricot preserves, dried apricots, walnuts and chocolate. I had leftover chocolate and apricot preserves so I used them and I used golden raisins, this time, with additional walnuts. Both were good. I am keeping far from them. I think I could demolish them, in one sitting.
1 cup all-purpose flour
1/4 teaspoon salt
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar
2 tablespoons sugar
STORING: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.