One of the things that I just love about baking and/or cooking is creating something new, the process of putting it together and the outcome. It is like a science experiment for me, sometimes it is a great success and sometimes it explodes into disaster. Regardless the result, I just get a kick out of it... so entering a new challenge is incredibly fun for me. This week's recipe was chosen by Grace.... Rugelach. I personally don't think I have ever had this treat, so I had no idea what to expect... perfect!
When I made the dough it came together really quickly.. in fact I was a bit concerned that I "overworked it", as Dorie warns, so I let it chill over night. I switched up the recipe a bit... as I generally am not a fan of cookies with jam or Currants/raisins. Instead for my filling, I used Maple Pumpkin Butter, mini chocolate chips, toasted pecans(chopped finely) and of course cinnamon sugar.My dough rolled out very easily... but man was it sticky. Thankfully I had fair warning from my cousin Lynne who had made the recipe the night before. *Use lots of flour on your rolling pin and wax paper to make it easier. I decided to go the "pinwheel" route for the sake of ease...
After putting it all together, I let it chill for an hour as it had gotten very soft thru the process. I then, sliced the rolls in 1/4 inch pieces and covered them in cinnamon sugar... skipping the "basting" that Dorie's recipe called for.
I have to say, the result was fantastic! The perfect "fallish" combination for me... and they have all but disappeared in the kitchen at my office. My co-workers loved them. Thank you so much Grace for choosing this recipe, which I most likely would have never tried. These will surely go into my cookie "rotation". For the recipe, please visit Grace's wonderful site. 
14 comments:
I like how you made your rugelach. Looks very nice the way you cut it! Can't wait to finish mine!
Your pinwheels look neat and perfect! I'm glad that you like that recipe and thanks for baking with me. :-)
Ooh, maple pumpkin butter. Mmmmm. What a nice flavor combo!
I love the pinwheels!!! I'll have to try that method :) Great job!!
Those are adorable. And I love the idea of pumpkin butter. I'm getting so many ideas to try!
I like how you chose to add a pinwheel effect and keep it more of a cookie shape. Nicely done!
lovely to look at, and I'm sure delicious! nicely done!
Maple Pumpkin Butter?? Yum! What a great filling idea. They look wonderful.
Great flavor choice and I love that they are pinwheels.
Love your choice of filling! I'm fond of the pinwheel shape too. Very easy to stash an uncut log in the freezer, then bake 'em up when needed.
Aha!! I've been eating the very same Maple Pumpkin Butter on my English muffins the morning--and I LOVE the idea of making rugelach with it. Fantastic.
Ooh these look great! I love that you used pumpkin butter, I thought about that or apple butter instead of jam, but didn't have any.
wow, i'm totally inspired by the shape and the delicious filling idea! this is my first visit to your blog, and am in love your photos!
Linda
I tried these last night with apricot jam - but a butter would have been the way to go! I rolled mine croissant style, not like pinwheels, and the jam melted out and burned in little rings around each cookie!
Post a Comment