I have had this one bookmarked ever since I got my copy of Baking From My Home to Yours. I am so glad that the time came for these cookies / pastries. I can’t stress enough how much I loved these. Making them, and of course, and especially eating them. Everyone that tried them really loved them too.
Also, I love that it gives me the opportunity to play around with different filling choices – and, since they are freezeable, that means I can bake a few of each kind on the same sheet and everyone gets what they love. Well, I guess everyone, unless you were actually expecting to see the raisins or currants here. Which, since you’re probably as tired of hearing me say it as I am of saying it, but this is pretty much a no-raisin zone. Sorry raisin commission – nothing against you, but I just don’t like the little buggers.
It was also really fun to find that Dorie had already posted about Rugelach a while back on her blog. You can not only read Dorie’s post on her blog but you can listen to her baking these in her interview and baking session on NPR. I love it when they have those. It is just way too much fun.
So, for the variations I made this time around I went with the following:
– Almond cream (recipe in BFMHTY toward the back of the book), sprinkled with poppy seeds, chopped almonds, and cinnamon and sugar
– Dulce de Leche, , chopped pecans, chopped bittersweet Lindt chocolate, and cinnamon and sugar
I also have several variations planned and seem to be thinking up more and more as I go along. I can’t wait to try:
– Seedless raspberry jam, coconut, chopped walnuts
– Chopped white chocolate, dried cranberries, chopped walnuts
– Salted butter caramel, chopped cashews
And on the savory side of life, since Dorie talks all about that on her blog, I really want to try:
– Shredded chicken, bbq sauce, shredded white cheddar, crumbled bacon
– Spinach and artichoke, parmesan, cream cheese, roasted garlic, cayenne
– Pepperoni, pizza sauce, shredded mozzarella
– Pulled pork, sweet vinegar bbq sauce