I run the group Tuesdays with Dorie, we will be finishing Baking From My Home to Yours later this month after 4 years. We decided to keep the group going and will be taking on Baking with Julia next. So super stoked about it! This recipe looks amazing!
We will be making the wedding cake! While it looks completely intimidating, I am looking forward to the challenge. I am awful with layer cakes, so a wicked challenge it will be. I think we will need to make that a 2 month task. It will be so much fun to see how they all turn out.
Crispy, crusty sugar exterior, melt-in-your-mouth flakey dough and that final chewy gooey sweetness in the middle…worth resisting my bowl of the filling and my favorite spoon to survive to the final product!
Wow…I’ve never been a big fan of rugelach, but then again, the ones I’ve had didn’t look as gorgeous and enticing as the ones here. Thanks for sharing the recipe; this will have to be a holiday DO this year!
I tried making these yesterday. The flavor is amazing but they completely fell apart during the baking process and turned into puddles of dough and filling. Do you think I overfilled them or stretched my dough too thin? I think I’ll have to try again. Thank you for the recipes!!
Kate, Boo! That is terrible. It could be a few things, the dough being too thin might be one of them. Also, if the butter wasn’t incorporated enough it could have melted out. Next time, make sure the dough is thick enough and try to seal the roll after rolling it up. At least they still tasted good!
Do you end up with a ton o’ leftover nuts and fruit? I’m likely reading incorrectly or missing something, but I’m at the part where it says to only use 1/4 of the lekvar on each piece of dough…which means I only actually need half of the recipe because there are two rolls, right? Same thing for the fruit….the recipe says to use 1/2 cup of fruit for each piece of dough, so I only need one cup?
These were outstanding–I work at a Jewish school and got rave reviews from my colleagues when I brought these in! I always know that whatever you post will be well worth the effort of making. Thanks, Tim.
Made these again for Christmas, because the first batch tasted so yummy. This time I put half of the rugelach in the freezer, because chance is they would all have been tasted by tonight. See, I’m getting wiser ;-) I also added grated lemon rind to the dough, which goes wonderfully well with the sweet and spicy filling.
Happy baking and cooking everyone!
These look great!!
If I don’t have a mixer with a paddle attachment can I use a hand held?
If I am using a convection oven-do you have any tips? Or should I simply take the temp and time down.
Hey Sara- I haven’t made these with a handheld, but I am sure it would be fine. And unfortunately, I don’t know anything about convection cooking. But it seems like something you should be able to google? Good luck!
First, thank you for your response. Second, I love this blog and that you are local-go Chicago! Third, I made these and received rave reviews from my family, friends and colleagues at work. I actually did a slight variation by rolling it in a typical rugelach style and also from the bottom up for teh second batch. The latter resulted in a danish looking piece. They looked great because you could see all the fruits and nuts and they modernized the rugelach! I tried it with macadamia nuts instead of hazelnut and that was tasty too. I’m glad I found Lottie + Doof.