The Rugelach That Won Over France

Before I purchased Baking Chez Moi, I had never heard of Rugelach.  To be honest, I’m still not 100% sure if I’m pronouncing it right (is the “ch” silent?). What I do know is that The Rugelach That Won Over France is currently the recipe of the week on Tuesdays with Dorie! I compared this recipe in BCM with the Rugelach recipe in Dorie’s Baking from My Home to Yours.  I decided to use the filling recipe in BCM and the technique in BFMHTY.

The filling seemed delicious enough: chocolate, toasted pecans, “plump, moist dried cherries” (that had me thinking a little), and some sweetened shredded coconut.P1100380

 I didn’t take any photos of the dough, but at this point, it was firming up in the refrigerator.  It was such a quick dough to make! In the meantime, I had prepared my butter and cinnamon/sugar mixture.P1100386

I rolled out the dough, brushed on the butter, sprinkled on the cinnamon/sugar mixture, and added the toppings.  I had never made a pizza before, either, but I assume this is what it feels like (minus the cheese and tomato sauce).P1100393

I cut the circle into slices and rolled them up as carefully as I could. Then I brushed on some egg wash and put them into the oven.P1100395

The results: by looks alone, I’m not sure if my creations were good enough to win France over, but I thought that they tasted pretty good; the dough was nice and flakey, and the mixture was delicious! The plump, moist dried cherries were great in this cookie, and the hint of cinnamon was perfect.P1100396

The Rugelach That Won Over France recipe on page 301 of Baking Chez Moi; Rugelach recipe on page 150 of BAKING From My Home to Yours.


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