11.05.2008

TWD: Strawberry-Rhubarb Rugelach



Sorry about the late posting! I got sidetracked with the hoopla of election day!


I was soooo excited about this recipe- I absolutely love rugelach. There is a Jewish deli/bakery near us that makes delicious rugelach (I adore raspberry & apricot), so I couldn't wait to give this recipe a try to see how my rugelach would match up. As it turns out, my rugelach turned out to be very ugly but still tasty :-)

I made my rugelach with Strawberry-Rhubarb preserves made by the monks at St. Joseph's Abbey. Given it was preserves, it was a little trickier to work with after being heated but it was worth the shot. Next time I will definitely stick with jam- I found trying to brush the filling onto the dough was causing the dough to tear. As it is, dough and I have a love-hate relationship.

For this recipe I omitted the currants & nuts and just left it with the preserves & chocolate chips. I found the chips to be a little overpowering so the next time I will use even less. I am used to eating my rugelach with only the filling which is why I left out the other ingredients.

As far as the decorating sugar goes, I had red & green sugar left from Christmas cookies so I used the red sugar. It certainly didn't add to the beauty of my rugelach but worked out all the same :-)

2 comments:

Jules Someone said...

Love love love rhubarb. So what if they aren't pretty. They taste great!

Karen said...

yum! strawberry rubarb! I haven't had that in a long time but I love it! :) I had red decorating sugar too! Glad you liked them!