I’m fickle and love a challenge, so I’ll definitely try making these and reporting back. Can’t right now as I’m on holiday in SF, and was conveniently planning a breakfast trip to Tartine in about an hour’s time. If they’ve got Rugelach on the shelves I’m buying one for tasting notes (research, yo).
i love your honesty with the book not being edited. frankly, this is the kind of thing that makes me really dislike a book. errors aside, not guiding your reader enough for various issues to anticipate, makes for a frustrating experience.
Agreed, olga. THAT’s why all the food obsessed bloggers that we follow deserve a big collective smoochie from all us readers – they try out so many recipes, restaurants, cookbooks, etc. and generously report back to us. Once a blogger earns your confidence, it’s like having a great chatty pal whose opinions you can trust. Rugelach looks outrageous, Tim – I’d forwarding this post to a Jewish crazy baker relative. Thanks!
So many of the Tartine recipes are so complicated they should definitely make sure everything is correct. I would be pretty upset if I went thru all the steps and it didn’t turn out really awesome.
I love this, especially that these cookies still win in your book despite the shortcomings of the recipe. Bar Tartine is such a consistent source of inspiration for me.
I’m going to apologize ahead of time, because I swear to DOG, I am not normally “that person” on the ‘net.
But I shamefully admit that I laughed myself silly when, in your list of “problems”, you have #2 listed twice, and no #3. I know it was just a typo, and it affects nothing. I’m just weird and find amusement in irony because that is something I would do myself!
Seriously though, I love your recipes. Can you share what exactly makes this rugelach your favorite? I’ve only have them a few times, and have been tempted to make them. I’d love to know what makes some better than others.
I’m actually in the stages of testing recipes from this book and will be reviewing it soon, so this is super interesting to me. I wasn’t planning on making rugelach precisely because of the complicated ingredients, but I appreciate your willingness to go through the recipe and adapt it!
Awwwww, Julie! Thanks for even remembering. I’m no longer a young blogger and just don’t have the energy for a project like that anymore (weak excuse?). I’m lucky if I can get a post up once a week. But there are always my archives? And I’ll try to bring at least one more cookie recipe before the end of the year….
Is there a handy substitution for kamut flour? Would love a suggestion and an idea of how it would affect the end-taste. Thanks, and thanks over & over for your awesomeness – I love your attitude and recipes and the fact that you’re in my grad school city, and one of my truly fav places in the country :-0 (!!!!)
Tim, I *think* that there’s also supposed to be fennel pollen in the custard, and that’s why it would turn yellow. This is a guess based on the way they taste.
Okay, a) how haven’t found your blog any sooner? It’s a crime. b) this is quite the recipe. Kamut flour? Never even knew this stuff existed. c) I very almost don’t trust you with this recipe. So many things could possibly go wrong and lead to me crying in a corner, stuffing my face with failed Rugelach. The poppy filling is what saves you. I grew up with this stuff. Nothing compares.
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Katrina @ Warm Vanilla Sugar says:
December 8th, 2014 at 9:44 am
I’ve never tried this before!! And I really appreciate the recipe notes…holy delicious!
Rebecca says:
December 8th, 2014 at 9:53 am
Tim,
I’m fickle and love a challenge, so I’ll definitely try making these and reporting back. Can’t right now as I’m on holiday in SF, and was conveniently planning a breakfast trip to Tartine in about an hour’s time. If they’ve got Rugelach on the shelves I’m buying one for tasting notes (research, yo).
Rebecca
olga says:
December 8th, 2014 at 12:27 pm
i love your honesty with the book not being edited. frankly, this is the kind of thing that makes me really dislike a book. errors aside, not guiding your reader enough for various issues to anticipate, makes for a frustrating experience.
eva@myfrontburner says:
December 8th, 2014 at 3:56 pm
These look crazy good. I will definitely give these a try. Thanks for sharing.
cR says:
December 8th, 2014 at 4:42 pm
Agreed, olga. THAT’s why all the food obsessed bloggers that we follow deserve a big collective smoochie from all us readers – they try out so many recipes, restaurants, cookbooks, etc. and generously report back to us. Once a blogger earns your confidence, it’s like having a great chatty pal whose opinions you can trust. Rugelach looks outrageous, Tim – I’d forwarding this post to a Jewish crazy baker relative. Thanks!
J.S. @ Sun Diego Eats says:
December 9th, 2014 at 12:35 am
So many of the Tartine recipes are so complicated they should definitely make sure everything is correct. I would be pretty upset if I went thru all the steps and it didn’t turn out really awesome.
Sarah @ bonjoursucre says:
December 9th, 2014 at 7:30 am
Regardless of the errors in the book, I think you did a great job – they look yummy and have inspired me. Thanks for sharing and for your honesty!
Cortney says:
December 9th, 2014 at 12:20 pm
Thanks for highlighting these cookies and thanks for the heads up on the butter conversion- it will be adjusted for the next printing.
Kimberley says:
December 9th, 2014 at 3:57 pm
I love this, especially that these cookies still win in your book despite the shortcomings of the recipe. Bar Tartine is such a consistent source of inspiration for me.
Kel says:
December 9th, 2014 at 6:37 pm
I’m going to apologize ahead of time, because I swear to DOG, I am not normally “that person” on the ‘net.
But I shamefully admit that I laughed myself silly when, in your list of “problems”, you have #2 listed twice, and no #3. I know it was just a typo, and it affects nothing. I’m just weird and find amusement in irony because that is something I would do myself!
Seriously though, I love your recipes. Can you share what exactly makes this rugelach your favorite? I’ve only have them a few times, and have been tempted to make them. I’d love to know what makes some better than others.
Ksenia @ At the Immigrant's Table says:
December 9th, 2014 at 6:43 pm
I’m actually in the stages of testing recipes from this book and will be reviewing it soon, so this is super interesting to me. I wasn’t planning on making rugelach precisely because of the complicated ingredients, but I appreciate your willingness to go through the recipe and adapt it!
Deena says:
December 10th, 2014 at 8:24 am
Thanks for taking one for the team! Now I’m intrigued, because man it must be worth it…
Luisa says:
December 10th, 2014 at 9:24 am
“2. I mean, what other rewards are you expecting from a cookie?”
Once again, Tim, I love you and this blog so much it kind of makes my arms tingle. TMI? xo!
Julie says:
December 10th, 2014 at 1:19 pm
you are still planning to do the 12 days of cookies — right? promise…
Tim says:
December 10th, 2014 at 1:21 pm
Awwwww, Julie! Thanks for even remembering. I’m no longer a young blogger and just don’t have the energy for a project like that anymore (weak excuse?). I’m lucky if I can get a post up once a week. But there are always my archives? And I’ll try to bring at least one more cookie recipe before the end of the year….
Kristin says:
December 12th, 2014 at 1:13 pm
Is there a handy substitution for kamut flour? Would love a suggestion and an idea of how it would affect the end-taste. Thanks, and thanks over & over for your awesomeness – I love your attitude and recipes and the fact that you’re in my grad school city, and one of my truly fav places in the country :-0 (!!!!)
Tim says:
December 12th, 2014 at 5:55 pm
Hi Kristin- I wouldn’t recommend any substitutions with this recipe, sorry. It’s already a challenge as is.
Nadine says:
January 1st, 2015 at 5:13 pm
Tim, I *think* that there’s also supposed to be fennel pollen in the custard, and that’s why it would turn yellow. This is a guess based on the way they taste.
Nora @ Savory Nothings says:
January 10th, 2015 at 4:50 pm
Okay, a) how haven’t found your blog any sooner? It’s a crime. b) this is quite the recipe. Kamut flour? Never even knew this stuff existed. c) I very almost don’t trust you with this recipe. So many things could possibly go wrong and lead to me crying in a corner, stuffing my face with failed Rugelach. The poppy filling is what saves you. I grew up with this stuff. Nothing compares.
Tim says:
January 12th, 2015 at 6:12 pm
Ha, Nora. They could go very wrong, so I understand your hesitation. But kamut flour is a great investment- it makes delicious shortbread, too.
shan says:
January 14th, 2015 at 6:42 am
looks an amazing recipe, love baking with kamutflour. Do you have the recipe in grams? So it will come out as beautiful as yours :-)
Tim says:
January 14th, 2015 at 8:56 am
Hi Shan- I used volume measurements. But the grams are available in the book.
Schneiderluvsdoof says:
February 7th, 2015 at 6:35 pm
I want these now.