My FIRST Tuesdays with Dorie (TwD).
This weeks selector is Grace from Piggy's Cooking Journal, if you want to see some beautiful rugelach and other gorgeous baked products do check out her blog, and get ready to be drooling. :)
*Sigh* Now on to my attempt at Dorie's Rugelach recipe...
I've made rugelachs before with no problem, and I usually LOVE Dorie's recipes, but I had some problems with this one.
As you can see by my results, my version of Dorie's recipe did NOT produce pretty rugelachs.
I'm not sure what went wrong with the recipe but I found the dough difficult to handle, and it almost disintegrated in the oven. :(
The recipe makes enough for two dough discs, each disc producing 16 cookies.
The first batch I filled as Dorie suggested, with raspberry jam, cinnamon sugar, finely chopped bittersweet chocolate and nuts (I used toasted, sliced almonds, rather than pecans), and I omitted the currants.
Hmmm, I didn't care for the way the chocolate baked up... that batch really looked awful!
So I filled the second batch with just raspberry jam, cinnamon sugar, and toasted, chopped pecans. Easier to roll and they baked off better than those with chocolate.
I was a little distraught that these didn't come out anywhere near as well as my favorite recipe for rugelach, it's Ina Garten's~ The Barefoot Contessa's recipe.
Thinking it was just ME, I checked out my friend Em's beautiful blog ~ The Repressed Pastry Chef.
Now Em is a much more accomplished baker than I am, so I was a bit relieved (sorry Em!) to find that she also had some issues with this recipe.
I wish I had checked out Em's blog before I made the recipe.
The recipe stated not to overmix the dough, so I probably didn't mix it enough, and if I were to make this recipe again, I would pulse the dough ingredients a few more times and would cut each disc into 12 sections, rather than 16.