I had really high hopes for these pastries. They remind me of home-made crescent rolls that you can go crazy with. And I love crescent rolls. My family always had to make extra for Thanksgiving and Christmas dinner when I was a kid because I would eat just the rolls. I've seen them at all my favorite places, but have never tried them. And this was definitely a pastry project, but nothing that was out of my league. This rugelach is made with a very tangy and workable cream cheese crust and the fillings of your choice. I cut the recipe in half and made three different flavor combos. Half of my dough I used for the traditional recipe Dorie gives and the other half for some savory combos I was inspired to try after reading her own blog on these little guys. Here were my fillings:
1) Raspberry jam, walnuts, dried cranberries, and semi-sweet chocolate.
2) Pesto, sun-dried tomatoes, olives, and Parmesan cheese.
3) Garlic cheese, oregano, sun-dried, tomatoes, and Parmesan cheese.
Everything tasted amazing before I popped them in the oven. The crust, the fillings, especially the raspberry jam with the chocolate, omg......!
Making the dough old-school style.
The sweet half
I'm not sure why, but these did not taste as good as they did before I baked them. The filling burnt to a crisp. We're talking charred-black cranberries and tomatoes. This surprised me because I pulled them out of the oven when the dough was just a touch brown. Once I pulled out all the black burned crispy bits, then I was left with about one bite of okay rugelach. The sweet ones are my least favorite. The savory ones didn't burn as badly and the pesto ones turned out the best. I actually wished I had more because they burned the least and made for a really yummy lunch. I know this recipe is one of those that will take me a few tries to master.
Thanks to Piggy for keeping me on my toes with this week's TWD!