TwD: Baking (Rugelach) with Julia

I’ve only attempted making rugelach one time before and that was to make something called ruguh-love. The creators of ruguh-love were on The Martha Stewart Show and explained that the treats were coined ruguh-love because customers kept asking for “that dessert I love!” I thought the ruguh-love looked delicious, so I tried it. My ruguh-love turned out quite nicely with minimal mess.

The same cannot be said for my attempt at making Dorie’s rugelach. First, those who’ve read my blog know that I’m not a fan of dried fruits. So, the dates and whatnot were out. Second, after receiving four different types of artisan jam for Christmas, and none of them being apricot, there was no way I was buying a jar of apricot preserves I knew I wouldn’t eat. (This was in the same vein as refusing to buy bitter orange marmalade for Dorie’s Nutella tartine). I used blackberry jam and hazelnuts instead.

Finally, after reading the instructions twice, I thought it was odd that these rugelach were not twisted into crescent shapes but cut from jelly roll logs instead. I was weary about placing the rugelach cut side down during baking, but I followed the instructions anyway. This is how my rugelach turned out:

The dough came partially unfurled while most of the blackberry jam oozed out and formed a pool underneath each piece! So, for my second batch, I placed the rugelach parcels seam side down. The jam loss was considerably less, and the pieces turned out much nicer:

After making both ruguh-love and rugelach, I think I’ll stick with ruguh-love!

To see how other bloggers fared with rugelach, check out the Tuesdays with Dorie baking group. Or, head over to this week’s hosts, Margaret at The Urban Hiker and Jessica at My Baking Heart to get the recipe.


74 Comments (+add yours?)

  1. vianneyrodriguez
    Mar 06, 2012 @ 07:56:35

    They came out great!! I also hate to buy another item for a recipe that I know I won;t use. great swap outs…

  2. Andi winslow
    Mar 06, 2012 @ 08:15:01

    Very nice, I made them once and they were so good but so rich! I dare not try again I ate them all . Looks like you second attemp was much better. Nice post. Andi

  3. Lisa {Smart Food and Fit}
    Mar 06, 2012 @ 08:18:18

    First of all at least you attempted to bake these. For years I tell myself I will attempt to bake this type of cookie and then talk myself out of it for fear they take too long or worse yet, eat more than my body needs! they turned out great! I bet they tasted great too! Have a great day!

  4. Dawn
    Mar 06, 2012 @ 08:24:25

    Having never made rugelach before, I didn’t know what to expect! I’m seeing that many people didn’t lay them cut side down as the recipe said, but on the seam. I like that idea better!! If I make them again (like for a super special occasion) I’ll try that.

    Yours turned out beautiful! Blackberry jam was a brilliant idea!

  5. Karen @ SoupAddict
    Mar 06, 2012 @ 08:46:47

    Actually, I like the look of the slightly unfurled cookie – it’s so nonchalantly pretty! Mine turned out, all-round, okay, but I thought it was an awful lot of work for the result it gave. Of course, it could’ve been just one of those days. 😉

  6. Three-Cookies
    Mar 06, 2012 @ 08:50:59

    I’ve never had either version, looks really gooey and moist. Pity about the sneaky jam:)

  7. Julia
    Mar 06, 2012 @ 08:53:41

    I thought that slicing a roll and leaving filling uncovered was problematic as well. The lekvar was thick, so it stayed in, but it just didn’t look very pretty.

  8. JamieAnne
    Mar 06, 2012 @ 08:57:38


  9. Holly
    Mar 06, 2012 @ 08:57:57

    I’ve never heard of such a delicious treat!

  10. Kris Barlow
    Mar 06, 2012 @ 09:14:40

    After hearing about the MS version, which everyone who’s tried it likes, I think I will try that next time. I like these cookies, but they are quite fussy. I wanted to try different fillings but I’d already given these cookies enough of my time. Your filling choice sounds good.

  11. mireia
    Mar 06, 2012 @ 09:25:06

    I’ll have to try this rugh-love thing, it surely looks great too!!!

  12. tierneymarie
    Mar 06, 2012 @ 09:25:39

    I think several of us had issues with the filling spreading on the baking sheet and the dough losing it’s shape. But at least you already have a rugelach recipe you love, and now you probably appreciate it even more!

  13. Sharyn Dimmick
    Mar 06, 2012 @ 09:30:40

    Blackberry jam and hazelnuts sound like a wonderful filling to me.

  14. Cher
    Mar 06, 2012 @ 09:33:41

    I think I agree about not buying items that will get minimal use & have been getting better about swap outs. Although, I will say that I really liked making the lekvar and have been using the leftovers on top of bread, biscuits, etc. MMMM
    I think your cookies came out nicely 🙂

  15. Lola
    Mar 06, 2012 @ 09:37:05

    I like the blackberry jam/hazelnut combo! I’m also trying to cook from the pantry more and not buy so many specialty items. Your cookies look good!

  16. I'm At Home Baking (@imathomebaking)
    Mar 06, 2012 @ 09:53:44

    They look wonderful & I enjoy seeing how different each persons came out!

  17. Anita Menon
    Mar 06, 2012 @ 09:58:28

    swapping one ingredient for the other works! You have to economize with what you have. I think you have done a swell job.

  18. forgottenbeast
    Mar 06, 2012 @ 10:26:37

    I’ve always wanted to make rugelach, but yeah, that sounds like a process! And nothing wrong with a good ol’ money (or waste) saving substitution.

  19. bitsandbreadcrumbs
    Mar 06, 2012 @ 10:31:32

    I’ve never made rugelach, but yours with that blackberry jam and hazelnuts sound wonderful and they look great, too! I can see where setting them up on the seams would work better, especially with jam filling.

  20. Ei
    Mar 06, 2012 @ 10:54:45

    Blackberry jam sounds like a lovely replacement for apricot. That’s a shame that so much of it leaked out, though! Rugelach is nothing without the filling. They look great, though!

  21. Heather
    Mar 06, 2012 @ 11:22:01

    Ooh I wish I’d thought of blackberry jam, that sounds divine! Yours looks great!

  22. Amanda
    Mar 06, 2012 @ 11:28:52

    The look delicious! I am going to have to try rugu-love sometime. I am glad I am not the only one who had to re-read instructions! I really think I did it 80 times though or more, whatever.

  23. Asmita
    Mar 06, 2012 @ 11:57:13

    I really want to bake these, they look wonderful!

  24. Caroline
    Mar 06, 2012 @ 11:58:32

    Ohhhhhh myyyyyy GOD!!! Sorry, had to get that out. I’ll have all of them, please. 🙂 They look incredible.

  25. Yuri
    Mar 06, 2012 @ 13:01:13

    I made them in the crescent roll shape 🙂 working on my post now. Love how sparkly yours are! Next time I’ll add more sugar.

  26. Just A Smidgen
    Mar 06, 2012 @ 13:51:59

    I’ve never tried baking either.. so when I do, it will be ruguh-love all the way!

  27. Suzi
    Mar 06, 2012 @ 14:08:14

    I’ve never baked these or eaten them I don’t think but sure do look yummy. That oozy filling looks delicious too.

  28. maha
    Mar 06, 2012 @ 14:08:28

    looking wonderful……….very new 2 me.thanx 4 sharing this…….

  29. Norma Chang
    Mar 06, 2012 @ 15:04:32

    Glad your second batch turned out lovely. Creative substitute.

  30. thebigfatnoodle
    Mar 06, 2012 @ 16:39:59

    I can honestly say I’ve never heard or tried one of these before. They look and sound awesome!

  31. Deepti
    Mar 06, 2012 @ 18:23:28

    A very new recipe and looks lovely. Would want to give it a try for sure!

  32. hotlyspiced
    Mar 06, 2012 @ 18:31:16

    I haven’t made this before either but they look so caramelised and delicious.

  33. simply Life
    Mar 06, 2012 @ 18:35:35

    I have definitely never tried to make this- very impressive!

  34. Life is Full
    Mar 06, 2012 @ 18:50:38

    Funny, I actually prefer the first batch! They look delicious! 🙂

  35. Patty
    Mar 06, 2012 @ 19:35:18

    I really like your blackberry jam/hazelnut flavors. I made the apricot levkar, spread it on mine and it oozed. I prefer using jam and will go back to that next time I made these. They sure are delicious with that cream cheese dough, yum!

  36. Purely.. Kay
    Mar 06, 2012 @ 19:48:28

    You always have something delectable and decadent on this blog :). Now I am looking for sweets to eat myself lol. Wonderful post

  37. Lawyer Loves Lunch
    Mar 06, 2012 @ 20:02:57

    Wait, you’re a trial attorney and made these? They look fabulous and it gives me hope since I love a good rugelach but have always been daunted by the time and energy involved!

  38. Megan @ Megan's Munchies
    Mar 06, 2012 @ 20:09:05

    Total craving Rugelach now!!!

  39. Liz
    Mar 06, 2012 @ 20:19:13

    Ah, so that’s the secret!!! At least the unspiraled ones were still tasty! Thanks for the tip…yours are lovely!

  40. Elaine (@ca_living)
    Mar 06, 2012 @ 20:31:18

    Ruguh-love! I love it! 🙂 I really like the way they look with the cut seams down – you can get more filling in that way. Blackberry jam and hazelnuts sound like such a good combination.

  41. Rufus' Food and Spirits Guide
    Mar 06, 2012 @ 20:49:03

    You are too funny! Twist or not they look good to me. I too am in Ruguh-love. Or is that Rufus-Love. Oh, that’s awful!

  42. Ronda
    Mar 06, 2012 @ 21:28:43

    Mmmm…that sounds like a great combo!

  43. sanyaliving
    Mar 06, 2012 @ 22:07:53

    I think they look great!
    I skipped the dried fruit and just stuck to the prune butter and nuts and it was sweet enough!

  44. Jodie
    Mar 06, 2012 @ 23:12:28

    ooh, hazelnuts would be great in these! Looks delicious!

  45. kitchen flavours
    Mar 07, 2012 @ 00:56:14

    I have not tried rugelach before and these sounds wonderful with the blackberry jam!

  46. promenadeplantings
    Mar 07, 2012 @ 05:09:43

    I’ve never heard or seen of these either, but they look great, regardless of your trials and tribulations with the recipe and ingredients.

  47. mary
    Mar 07, 2012 @ 05:41:07

    LOVE rugelach – it was my father in laws FAV treat – yours looks delicious!
    Mary x

  48. hemalata
    Mar 07, 2012 @ 06:01:24

    Wonderful n delicious looking recipe.

  49. alex
    Mar 07, 2012 @ 09:07:01

    I love the sound of the blackberry. I’ve never tried this before, but I would like to.

  50. Stefanie
    Mar 07, 2012 @ 12:51:01

    For not coming out as you hoped, they look delicious! Love your substitutions.

  51. Baking is my Zen
    Mar 07, 2012 @ 15:01:01

    Your Rugelach look great!


  52. jora
    Mar 07, 2012 @ 16:31:32

    Your ruguh-love look beautiful! I wish I had made the crescent shape. I agree, the rugelach that you didn’t bake cut-side down are much prettier! Definitely good to know.

  53. sara
    Mar 07, 2012 @ 19:36:50

    I do love rugelach, although it looks like this recipe is a bit weird! Have you tried Dorie’s version from Baking from My Home to Yours? They have more of the traditional crescent shape and I’ve had really good luck with them (sometimes I make them with just chocolate and no dried fruit! :))

  54. Anna @ the shady pine
    Mar 07, 2012 @ 20:07:41

    I absolutely applaud your actions of substitution for ingredients you may not have/are not fond of. I believe a big part of cooking and experementing is about the very process of substitution to suit you.

  55. kyleen
    Mar 07, 2012 @ 21:39:28

    Mhmm I love, love, love rugalach. It’s just so buttery and creamy and sweet and delicious. These look delicious! I need to make these.

  56. Baker Street
    Mar 08, 2012 @ 00:52:09

    See I’ve never attempted baking these so you get points for that to begin with. Plus it looks delicious.

  57. Geni - Sweet and Crumby
    Mar 08, 2012 @ 03:46:51

    I love making rugelach and you can never go wrong with Dorie, now can ya?

  58. Ms Jelena
    Mar 08, 2012 @ 04:34:18

    I’ve never made it before, so to me they look fine and yummy! There’s an award waiting for you on my blog. Click for info 🙂 x

  59. Helene Dsouza I Masala Herb
    Mar 08, 2012 @ 08:01:56

    never ever heard before of rugelach! blackcurrant and hazelnut sounds like a yumm decision, great choice! =)

  60. smarkies
    Mar 08, 2012 @ 09:03:13

    seam side down seemed to work better for me too.
    Love the idea of blackcurrant jam!

  61. Ameena
    Mar 08, 2012 @ 15:35:18

    I had rugelach once…years ago. And it was tasty! But I love the idea of blackcurrant instead of the traditional filling – this look delicious.

  62. Betty
    Mar 08, 2012 @ 21:11:11

    The blackberry and hazelnut combination sounds divine. I think they’re lovely- I’m not a dried fruit fan either, so I love your choice of leaving them out! 🙂

  63. rebecca
    Mar 08, 2012 @ 22:09:06

    love these never tried to make them your a pro

  64. Casey
    Mar 09, 2012 @ 08:53:34

    Rugelach is filled with textures besides good taste.

  65. Mary Hirsch
    Mar 09, 2012 @ 11:07:38

    My hat’s off to you for even making rugelach this week. I decided I did not want both the TWJ rugelach and FFWD biscuits on my hips. So I chose the simpler FFWD fare. I did have the prune lekvar (who knew?) on hand so will try it later, perhaps, when I’ve brushed up on my baking techniques. Still a little rusty after my high-altitude-iving days.

  66. Kathy Van Bruinisse
    Mar 09, 2012 @ 15:04:57

    Very nicely done! I think they look beautiful…and I’m really craving one with my tea!

  67. CafeTerraBlog
    Mar 09, 2012 @ 19:59:42

    These sound delicious! I have never had rugelach, I must try them soon:-) Hugs, Terra

  68. Janet Rudolph
    Mar 09, 2012 @ 20:21:24

    There is nothing quite like rugelach. Mine are usually chocolate, of course, but I love this recipe. Beautiful to look at, and I’ll bet delicious to taste!

  69. Cakelaw
    Mar 09, 2012 @ 21:44:50

    LOL – your rugelach look good, but now I am intrigued by rugelove!

  70. eatinglikeahorse
    Mar 10, 2012 @ 04:20:42

    I don’t know what these are or how to pronounce the name – but I know I want them! The oozy ones look delicious to me 🙂

  71. eatinglikeahorse
    Mar 10, 2012 @ 04:24:15

    I’ve just clicked the link and confirmed – I do want them!

  72. Inger Wilkerson
    Mar 10, 2012 @ 09:46:50

    These look soooooo good!

  73. Yudith @ Blissfully Delicious
    Mar 10, 2012 @ 23:26:31

    I still yet have to make Rugelach! I need to make these soon!!!

  74. Trackback: “Rugelach” Redux « Yummy Chunklet
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