I’ve not made rugelach, but I’ve read enough recipes to know that the cream cheese dough is similar to identical to the dough for tassies that I’ve made, and my experience with those is that chilling the formed tassies for a couple of hours to overnight before baking maximizes the flakiness compared to baking right away.
Still isolating over here, and bored - can’t go to the gym or supermarket after dinner, my usual routine. So, holiday baking: a half-batch of Sarah Kieffer’s ginger molasses pan-bangers in the oven. First time with this method.
I’d really like to leave the house!
I protected myself for 3 years so I wouldn’t get Covid, kept away from family gatherings outside my bubble so I wouldn’t get it, vaxxed and boosted 4 times so I wouldn’t get it, went through 2 surgeries…aaaaargh!
Made a half-batch of these last night; my first time with the popular “pan banging” method. Really enjoyed the method (no chilling of dough needed) and banging the pan was kinda fun. You can’t bake too many of them at once (2-3) because of the size, which is a little bit of a pain - I’m sure I could make them a bit smaller in order to mitigate that.
Taste and texture wise, these really hit the spot for me. They’re still soft on day 2 and are fun to break apart and share. Too big for most cookie boxes!
I increased the dry spices a bit (ginger and cinn, and a pinch of clove) and would prob increase them even more next time.
This is my second year making these. It freezes well, but should be cured at room temperature for a week before doing anything with it (including eating it).
I use a recipe from Marcella In Cucina, and add glazed orange peel, glazed lemon peel, figs, almonds and hazelnuts. I had a note from last year about increasing my addition of ground cayenne and ancho chili peppers. Today I used a 1/32 t. of each. I made a full recipe divided between two 6 ½” springform pans.
We love this treat, as does everyone I know who has tried it. Will be making multiple batches this week.
Nope. Nuts.com. I’ve been happy with the quality of almost all of their nuts and fruits.
I don’t recommend the peppermint bark, however, or the chocolate covered raisins. The former arrives as a chalky mess; the latter has an artificial taste to it. Everything else I’ve purchased there (and it’s been a lot), has been great.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
295
It’s a good one. I don’t think you’ll be disappointed even as a first-timer.
98% of what I buy there are raw/roasted nuts and dried fruits. They must have tremendous turnover, as everything in that department always has arrived fresh, and of really good quality: plump and (where it matters) moist.
made some, as well. i used hazelnuts, dried cherries, cranberries, and apricots. also added orange zest to the honey sugar syrup.
i like to cut the panforte in chunks and include a few in my cookie bags; a 4.5” x 14” non-stick tart tin makes it easy to cut — and required no preparation.
It took me at least an hour to get the test bake of the Portuguese olive oil orange cake into the oven (zesting, juicing, weighing)… but it’s in there. Let’s see whatcha got.
