Baking with Julia
Did you make the levkar? Did you struggle with the dough? Are these your new favorite cookie?
I did struggle with mine and they didn’t turn out pretty, but they were delicious!
Same here, Heather. Even though I struggled with the dough (rolling it mostly), I know I”ll make these again. My coworkers have hinted almost every day they wouldn’t mind if these showed up again in the kitchen sometime soon. ;-)
Me too, but even though mine looked terrible, I’d make them again. They were so good right out of the oven!
I made the levkar, prune and apricot. It was so simple and absolutely unbelievably delicious! The whole thing went together perfect, can’t wait to brag about it tomorrow! Blessings!
I made both filings as well – they were so good. Even if I never make the cookies again, I think I will make these to use as a spread or filling for something else.
Maybe I should have tried the levkar. It sounds like it was easier than I thought.
This might have been my favorite part of the cookie as well. I will tag this recipe for the future when I need a filling/spread in a pinch.
The lekvar was so delicious….next time I’ll make extra to spread on toast :)
The best part about the rugelach! I’m going to make more for Saturday morning french toast. Mmmmm!
I made the prune Lekvar: simple and delicious as Ms C.Paulsen wrote.
I had no problems with the dough (lucky me after having read all the troubles our oder “group friends” had!)
I loved them best “right” out-of-the oven!
If I’m going to bake them again? Probably not: delicious but tooo rich!
And now I’m off for a jogging session – because of them!!!
Yes, best right out of the oven. They weren’t nearly as good the next day. And I had to go to the gym after eating probably a pound!
SO delicious right out of the oven! I’m glad I saved a log to bake off fresh tomorrow…..
Even though they weren’t my favorite- I kept tasting…… and tasting….
I didn’t struggle with the dough but thought the apricot ones were too rich. I did make some with chocolate and nuts. Those were better. I may make them again but I would definitely use the dough again for something else.
I’m with Heather on this one- they weren’t pretty but tasted great.
I really enjoyed the dough and I’m looking forward to using it again in other recipes!
I also really liked the dough and think that I might use it for sweet hand pies.
I didn’t have any issues with the dough, except for the fact I put a bit too much filling in them and had problems rolling them. My edges met, but I didn’t really get a pinwheel.
In spite of all the fussiness, I may make them again. I actually liked the prune lekvar (much to my surprise) and I know practice will streamline the entire process. What I liked was that other than the dough making, the rest of the recipe didn’t really didn’t need precision measuring of ingredients.
I had the exact same over-stuffing problem! Our end-results ended up looking very similar too. If people don’t know they’re supposed to be pinwheels though, I don’t think it’s such a bad thing! :)
I struggled with the dough compared to my Martha Stewart recipe for Rugelach. They were not as pretty as the MS recipe, but they still tasted good. I love these cookies around the holidays, because they have the festive flavors. For half the dough I used Sarabeth’s pineapple mangp preserve and that was fun.
I’ve found, through trial and error, that the filling can’t be overloaded on the dough. Or it spills out without mercy when baked!
Yes! Next time, I’ll be more careful.
I made both the apricot and prune lekvar. I made the cookies with the apricot and made the crescent shaped ones. Froze the other half of the dough and will make the prune ones later. These were a lot of work, but delicious.
Can’t say that I enjoyed the rugelach. I ended up using storebought jams rather than making lekvar but I just wasn’t feeling the cookie. Mine were a little bland but I did like the flakiness of the cream cheese pastry.
Mine weren’t my favorite cookie either, even though I made homemade levkar.
Can’t remember who it was, but, someone made a GREAT SUGGESTION for all to post their link when it’s ready. Is that something that is doable?
We will not regulate when people leave their links. The LYL post goes up on Monday night, if you want to make sure all links are live, wait until Tuesday night to go down the list. Problem solved.
Ok. Sounds like a plan. I’ll post earlier too! Wonderful! Thanks for responding.
…let me rephrase…post link when it is live…
I made the lekvar from scratch, and felt like it made a big difference; so much of a different texture from jam. I ate one but am bringing the rest to work to get them out of my house!
Anyone with leftover lekvar should make hamantaschen for purim, which just so happens to fall on Wednesday!
One of these days will try the lekvar. I’m sure it’s superb!
Thats my plan, except I ate all the lekvar and have to make more now. Its not Purim without hamantaschen.
I had no problems with the dough neither with rolling n handling the filling …. looking at this thread now I wish that I should have made the lekvar myself …. it sounds delicious ….. next time i will definitely make it
I had a very good experience with these. Thought they would be too sweet but surprisingly weren´t. Next time though, I will halve the recipe. Way too many pastries for one sitting.
I apologize if my post shows march 5. It wasn´t my intention since I posted it after midnight. Don´t know what happened but will be more careful next time.
Thanks to everyone, this is a great baking adventure.
While making them I promised..I wouldnt make them… it was just too much effort… but after tasting them…they definitely need to be made again!! with lesser filling though…i made the croissant-shapedones .. maybe next time the pin wheel style!!
I posted my draft on my blog today, though I made the rugelach a few days ago so the blog date is from February. I froze them in packs of 4 because I’m the only one eating them. I wrapped each piece in plastic wrap and then put four in a zip-lock baggy. So far they are coming out of the freezer just great. I made date with apricot pastry and pie filling and also some with chocolate chips and the apricot filling. If I were to make these again, I think I’d try the raspberry filling with the chocolate. Both kinds were delish. You can really taste the cream cheese in the crust.
Mine will be late. Still need to hit the store for a few more ingredients. Hopefully, I will get there today.
lol, i didn’t get mine finished until today. although, this is national procrastination week! ;)
I forgot today was Tuesday and I had even finished everything over the weekend so I would have time to write my post. Thats life.
Mine came out pretty good, and they all got eaten. I had never seen or heard of rugelach before this, so it was a learning experience.
I could see myself making them again, but changing the fillings in them. I used apricot, cherry and almond in the filling, and honestly, I may skip the fruits next time and just go with nuts and the cinnamon sugar.
Yummy learning experience though!
This assignment was a pleasant surprise. This is not a recipe I would have picked out. That’s the beauty of this group – it expands my horizons.
Our dough came together nicely. I made both lekvar’s, it was so easy. They were really good and I was surprised to find I really liked the prune.
This recipe was a hit in our household and to everyone we shared with.
I made the prune levkar and thought it was delicious! But I was underwhelmed by the final cookie. Seems like the recipe from BFMHTY was more memorable.
I made the apricot lekvar – quite tasty – and left the nuts out of the filling. I must say, I did find the recipe somewhat confusingly written. I read and reread it and still ended up wrong. I made a half-batch and that was plenty.
As others have observed, they weren’t pretty. They were tasty – my family were surprised at how good they were – but I wouldn’t make them again – far too complicated with too many steps for a humble cookie. However, I loved the dough – I will try it with butter and cinnamon-sugar and see if it works as a cinnamon roll. All in all, an interesting experience.
I ended up with a LOT of the cinnamon/sugar/nut mixture left over. A LOT.
I was expecting to have trouble with the dough, but it behaved pretty well. Which was definitely a nice suprise.
There was also a lot of lekvar left over, but that got used in the hamantshen that I made yesterday–so now I only have a little bit of the apricot left. but, unfortunately that means that I have more cookies lying around the house!
i had a lot of it left too. unfortunately, with rolling to egg washed cookies in it, i was too afraid to reuse it for something else. next time, i’m going to halve the sugar coating recipe. if i make these again. i’m notorious for making something only once because i find something else i want to make instead!
I agree, I had a lot of that leftover too and tossed it because of the raw egg. It was delicious though!
I agree, same problem! Tossing it seemed like such a waste, with all those delicious nuts. Could’ve done with maybe 1/4 of it. boo!
I ended up with a LOT of the cinnamon/sugar/nut mixture left over too…..what are you doing with it?
I used it on top of a fast apple crisp. I cut in some butter, mixed in some oats and a little flour, and threw it over some sliced apples that I tossed with lemon juice, sugar and more cinnamon.
According to my brother who ate it, he had no idea I need to use up leftovers. Of course he ate it after ingesting a dozen rugelach so his taste buds might have been numb.
I had a lot of cinnamon sugar nut mixture left over as too, and I felt that I gave my cookies a very good coating. I got more than 48 cookies too. I didn’t count exactly but was able to cut about 14-16 per rolled log. I also had a bit of nut and dried fruit leftover that fell out when rolling that I just could not get to stay in. I plan on using both these leftovers in oatmeal and/or yogurt throughout the week. And, maybe make a simple shortbread cooking and coat them in the cinnamon sugar nut mixture.
Overall the recipe worked well. I may not fill them quite so full next time, but I got it to work without too many popping open. I hope to make these around the holidays in December, and enlist some extra helping hands in the process.
I also made both levkars and plan to make them again for toast spreads and other pastries. Trader Joe’s sells discs of prune and walnut, which taste very much like the prune levkar. Now I have a pretty good idea of how to start making them myself.
I had some leftover fruit, nuts and cinnamon sugar that I’ve been adding to my morning oatmeal! Such a great combo I’m mixing more fruit and nuts to have ready for our breakfasts!
I made the levkar and have been enjoying it all week on toast! So simple and great flavor. I thought I would love the chocolate better in these cookies. After several (lots) of tasting I think I really liked the apricot more. I may have to make them again just to be sure!
I was proud of the results. Made the dough in the mixer and it worked well. We filled and baked the cookies in four batches on four days. We never put it back in the fridge to firm after rolling and filling. Couldn’t wait :-) Husband even helped!
I made it and it was super delicious! :) I’ll eat what I didn’t use in rugelach with catupiry! :)
I didn’t had problems rolling the cookies as I opened it on a plastic film…
But my cookies were too soft the day after they were baked! I was expecting something crunchy!
This is my first time making rugelach and I thought I’d mix things up a bit by making a date levkar – it’s on my stovetop cooking right now. My dough is in the fridge chilling and so far, so good. I’m going to use white chocolate and almonds to compliment the dates. Oh, I can hardly wait. Results will be posted on my blog later today.
Great baking adventure! I used store-bought fig-hazelnut spread to save time. Sounds like making it yourself wasn’t a big deal.
Everything turned out very well once I unrolled my HUGE rolls and re-rolled them from the long edge of the dough ;>)
I wanted to make Rugelach with “traditional” ingredients so I filled my dough with figs, prunes, walnuts and hazelnuts. Maybe next time, I’ll try this recipe with cherries and almonds…
Anyway – fun, a great learning experience, and super-delicious results!
I love making things that are completely new to me so these rugelach fit the bill! It was lot of work but in the end I thought they looked pretty good and tasted delicious. I should have made the levkar from the sounds of the posts above. Maybe next time. I do wish there was an easier way to ensure the bottoms didn’t overbrown. I doubled the baking sheets, used parchment, rotated the sheets halfway through and watched them like a hawk the last few minutes. Any other suggestions?
I didn’t struggle with the dough. Found once it was chilled it was fine. I did make the levkar. Loved it, but I added a bit more sugar because I did not think it was sweet enough. But it was delicious, and I have used the leftover on toast! YUM!
I just made these today since I spent most of the weekend making a Sonic the Hedgehog birthday cake for my 6 year old (too fun!) I put a picture of it on my Rugelach post.
The lekvar was easy and tasted delicious, I loved the cookies as well. I did apricot lekvar and used macadamias as the nuts. The dough was great and since fruit cookies are a favorite of mine, I loved these :) I did have to only bake these for about 17 minutes though, and seeing some of the photos, I’m wondering if I missed something in the directions on how to place them before baking? I’ve only made the crescent style rugelach before these so maybe I did them wrong. Oh-well, they are still yummy!
I made the dough and filled/rolled the cookies yesterday and just finished baking them today. My experience seems to be right up there with many of you. I made my own apricot lekvar: very simple and really tasty, and filled them with dried apricots, cherries, and figs along with macademia, walnuts, pecans, almonds, and hazelnuts. The rolling out of the dough, filling it, and then rolling up of the dough was a bit ridiculous! I may try the crescent shape if I do these again. Also, I will stick with much simpler fillings because I too had a lot of waste. After reading some posts, I put a small amount of the coating in a bowl at a time to avoid having to throw all of the remainder away. I couldn’t get a pin wheel shape, and a lot of them fell apart, but they are super dang tasty. I would love to try and revamp somehow.
Your experience and mine are similar. While everyone is going on and on about how good they are, I have made much better, and simpler, cookies than these.
I agree. These are really involved for something that didn’t make me swoon. They are really tasty, and I especially love the dough, but I think they could be simplified and still be amazing…or even better!
I had a lot of the left over cinnamon/sugar/nut combination as well. I realized it pretty early on though and separated a fair amount, it’s been delicious on toast! I would definitely cut that part of the recipe in half next time.
after reading the comments, i no longer feel badly about how these turned out. for the most part i will attribute the pretty photo in the book to a food stylist-having made rugelach by the thousands in a bakery, these were not easy to get perfect without a lot of manipulations!
part of the problem was that i could not find lekvar in the store and just didn’t have the time to make it. combine the jam i used with an excessive amount sugar and i had a lot of melted filling on the pan. there was a lot of extra spice/nut sugar left too.
i found the dough very easy to work with and even used the scraps to make a batch of them with the crescent shape that i am used to. didn’t put any jam in those and they were perfect! if i use this recipe again, i will make my own lekvar and cut back on the fillings to get a pinwheel.
I loved the pastry and felt like I was able to produce something that could have come from a bakery! I feel like I cheated a little by not making my own lekvar, but I discovered a prune plum butter at the grocery store that my kids now love on their toast. I thought the tip about doubling the cookie sheets was very helpful!
I loved the lekvar — it was my favorite part! I used apricot lekvar, hazlenuts and dried cherries — I think next time I will just use the lekvar and nuts…didn’t need the extra dried fruit. I found the dough pretty easy to work with as long as it was cold — rolling the second log was a bit trickier than the first one because the dough was warmer.
Did anyone else have trouble with getting the Apricot ones off the pan after baking? I fought with them and had to peel off some of the parchment that kept sticking.
Really enjoyed the experience of baking something completely new to me!
I need help from someone!!! I have a wordpress blog (don’t know if that matters)…for some reason I can’t view blogspot without my computer freezing….does anyone know what I have to do to fix this!!!???
Sorry Kim, I don’t know why you’re freezing up. Have you tried going to the blog of someone that posted on your blog by clicking on their link from your page? That’s the only thing I can come up with. The blogging part of this is harder than the cooking part I think!
Totally agree!!! :) Thanks for the tip..will try it out.
The prune lekvar is a keeper!
I’m convinced no cookie recipe is perfect! I have made these many times with a different recipe but actually liked this pastry better, I also usually roll the dough into a round to cut wedges and roll croissant style. Having said all this I am diligent to follow the recipe as closely as possible the first time. As for the filling, I used apricot preserves, which worked perfectly, but quickly realized two cups is way to much! I do like recipes that can be made over time so this was great. Next time I will try raspberry instead, always love it with cinnamon!
Sadly my copy of the book hasn’t arrived yet (what’s the old up, Amazon?! And it’s not even scheduled to ship until the 9th), but the Rugelach looks and sounds amazing. Maybe I will make it anyway when I get my book! Hopefully it will be here in time to make the soda bread!
You can get the recipe off one of the host blogs if you don’t want to wait for your book to arrive to try this. They are the only ones who post the actual recipe. Just a suggestion :)
Don’t they just post the recipe the Tuesday the results are supposed to be shared by everyone? I looked over the recipe on the host blog and it looks so good but unfortunately there wouldn’t be time to make it on Tuesday and still post about it that day. It is nice though that the host posts the recipe so that casual readers that don’t have the book but really are intrigued by that one recipe can still make it :) Maybe it will encourage them to buy the book! I’m very glad that my copy of the book shipped today though!
Interesting, because I have had Amazon completely drop the ball on a cookbook I ordered as a Christmas gift; they finally just canceled the order! Strange, I thought.
This is probably just confirmation bias, but it seems like Amazon ships things really fast most of the time, unless it’s something you need very quickly (like text books or a cookbook you’re dying to get your hands on!), then it takes 2 weeks to ship. I DID receive notice that my book shipped this morning though, so hopefully it gets here quickly!
I had good luck with making the dough itself – it was baking it when I had the problem.
The instructions should say to pinch the dough closed or use an egg wash to seal it. I made both crescent shape and rolled. The crescent turned out better in holding together (I did use a dab of egg to hold the tip down.- Did not think to do this with the log.) I made a chocolate and cherry flavor and used fig jam with diced dried apricots. The fig/apricot was really, really good. Would like to make these again. Maybe for my cookie tin at Christmas.
Does anyone know why I get the following error when trying to comment on other TWD blog:
Your OpenID credentials could not be verified.
It has happened twice both times on blogspot sites????
I thought these were delicious! I wasn’t very excited about the recipe at first-the rugelach that I have eaten from bakeries are always dry (stale?) and very boring. Not worth the calories. I must say, these were, although I do not want to know how many calories I ate yesterday! The prune levkar was beautiful and really grounded the fillings well.
I am just getting up and running with my blog, so please excuse my learning curve–it may be a steep one! So happy to be baking on a schedule with you all!
You’re so right! I’ve had them from bakeries and just not the best. This recipe was delicious!
I made the Groveman dough and think it is quite wonderful. Having eaten severl (too many) of the rugelach on the day baked and the next day, I’d say they improve after sitting overnight. The homemade lekvar is easy and worth making, but don’t have to make nearly as much as called for in the recipe, one of the “lessons learned” included in my post. I’m putting the rest of the lekvar in the freezer for another batch!
COMMENTING ON MY BLOG? When commenting, please type in your first name and blog link so I can quickly go to your blog to comment back. :)
I’m trying to comment back to those who comment on my wordpress blog, but, not all your blog links are available and I’m searching for it,sometimes with success, other times, not so much.
So, if you don’t leave your name and blog link when commenting, I may or may not get back to you due to time constraints. Hope you understand.
I made my Rugelach yesterday and bake them today, March 7. The dough was wonderful to work with and could be used for a base for many roll ups. I was distressed that I could not get all the ingredients for the filling, but since I live in a very rural area and far away from big stores I am used to substitutions……and I did. The levkar I made was cranberry and the dried fruit was three different kinds of dried apple. The results were delicious and I will definitely make these again. I also rolled the dough up the wrong way from what the recipe suggested. I realized my mistake after they were all done and was not going to undo them. But the cookies turned out larger and my family is very keen on them. I have learned over the years to try and turn your lapses into positives. I probably would not have tried this recipe, so I am grateful for this group.
How amazing was this rugelach recipe? So d-lish, and yet I kept thinking while I inhaled piece after piece that all of the nuts and dried fruit made it healthy, right? A definite keeper.
Loved it! I don’t even remember what ruglach recipe I used before. This one is IT from now on. I made the prune levkar which is very good.
I froze some of the rolls overnight after I assembled them and those baked up with less leakage. As a bonus, they can be kept in there until I want to bake some. Even so, I ended up with a lot more cookies than we will probably eat before they get yucky. I liked the pastry a lot and will probably make them again but in the crescent shape.
I thought I would add a quick update. I had a TON of leftover apricot lekvar and I’m enjoying it stirred in some Greek yogurt with walnuts. Delicious! I may not make the rugelach again for a while but I’ll definitely make another batch of the spread.
I forgot to post my link, but I did not use levkar. I used lemon curd in some, Nutella in others, and cinnamon-sugar in the rest. All were very yummy, but the lemon curd was not thick enough, and ran out too much when baked.
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