I wasn't really sure what to make of this recipe in the beginning. Neither prunes nor apricots (the suggested fruit fillings for this recipe) sounded at all appealing, and I'm not sure I've ever tasted rugelach before. If I have tried it I don't remember it, so it's not going to be at all helpful.
My original thought was to try cherry and strawberry versions instead of the recommended prune and apricot, but somehow I ended up going the chocolate and cinnamon route(s). I halved the recipe for the first go-round and spread one piece of dough with Nutella (using almonds and hazelnuts) and the other with a butter-raw sugar-cinnamon mixture (using just almonds) that I got from Alice Medrich's Pure Dessert (and spread on everything you can imagine--toast, pretzels, you name it).
My mother called just as I started putting the Nutella and cinnamon logs together and I was so distracted by all our talk of puppies that there aren't as many photos as I usually take. (We're in the final countdown to getting our puppy--8 days left!--so it's sort of overshadowing everything else.)
|The dough was so easy and came together so quickly in my mixer (and I started it after midnight) that I forgot to take photos.|
|Rolling it out was a challenge, even after a little time on the counter.|
|I topped it with the filling, nuts, sugar, etc.|
|The cinnamon filling didn't hold up very well...|
|I rerolled these before putting them on the sheet so they were more round (than oval). I also found that there was a ton of sugar-cinnamon-nut mixture left over. No idea why.|
|Talk about a plate of yummy goodness.|
You can find the original recipe on the blogs of this week's hosts: Margaret of The Urban Hiker and Jessica of My Baking Heart and the links to all the other bakers' posts here. In my versions, the butter in the cinnamon rugelach was an issue, but they were still really good. I liked the flavor of them even better than the Nutella.
Things I learned from this project:
- Just because something isn't pretty doesn't mean it isn't delicious.