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!
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 (!!!!)
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.