here). It was delicious and it has always held a top spot in my "favourite pastries" list. However, that was also the last time I bake Rugelach, as I always have new recipes to try out and it hasn't cross my mind at all that I should try my hand on rugelach again.
I'm glad that the hosts for TWD: BwJ this week picked Rugelach recipe from the book, Baking with Julia, as I get to enjoy making and eating my favourite pastry again. This recipe is different from the one that I baked before, as it involves more steps and the cookies are shaped into pinwheels instead of crescents. To fully understand the preparation steps, I even have to read the recipe a few times, just to make sure that I got everything right. Preparing the dough, making the lekvar and the nuts & dried fruits filling was not difficult at all but I had problem rolling the dough up. The dough tore as I rolled and the fillings were falling apart. After much hair pulling and cursing, I managed to make a somewhat decent looking roll and so for the remaining dough, I decided to make my life easier by shaping them into crescents instead.
The rugelach was really yummy and my classmates love it too! If you want to give the recipe a try, hop over to Margaret's and Jessica's blogs!