Piggy of Piggy’s Cooking Journal has chosen, Rugelach from page 150 for today. I needed to work with what I had so I did make a few substitutions that hubby, my taste tester, said made a wonderful difference from the traditional. I didn’t have any currants so I substituted dried apricots that I soaked in Rum. We’re not bittersweet chocolate fans either so I substituted semi-sweet chocolate and coarse ground my own. I didn’t have either of the suggested jams as I make my own and didn’t want to buy a jar that would go to waste so used home made Peach Blackberry jam. The recipe called for cutting the cream cheese and butter into four pieces. I think in the future I will cut into eighths for easier handling. Using the fourths was too cumbersome with my older food processor and I eventually finished coarsing it by hand. I also didn’t need all the chocolate or nuts ~ could have gone with half as much as the recipe calls for.
All in all they tasted great and ultimately that is the true test. They weren’t as pretty as they should be, but I didn’t have time to make a second batch of dough! They are all gone though so I guess flavor won over pretty!
Laurie of Quirky Cupcake formed Tuesdays With Dorie as a form of accountability for baking at least once a week using the cookbook, Baking: From My Home to Yours by Dorie Greenspan. I already love it and hubby isn’t complaining about being my taste taster. In fact he loves to throw in his own suggestions.
Love your fillings!
Oh, I’m envying the homemade jam!
Ohhh that looks good.
Ooh, peach-blackberry sounds good. I’m not generally a big fan of fruit in my desserts, but the jelly in this recipe provides just the right touch.
I like your idea of using whatever you have on hand to make rugelach. Dorie has mentioned that it’s ok to tweak this recipe! 🙂
Thanks for baking with me this week.