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.