BCM P &Q: Rugelach

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27 thoughts on “BCM P &Q: Rugelach

  1. Delicious! But I had a problem with the baking temperature. Baked from frozen at 400F, the centres weren’t cooked through even though the cookies were over-baked, almost burnt. A longer baking time (21-22 minutes) at 375F worked out much better.

  2. The dough was very soft and very thin and hard to roll and then when the rolls came out of the freezer they were brittle and broke a lot while I was cutting them. A bunch of them fell apart in the oven too ;( Boo because I tasted these in Chicago at the event I attended and they were amazing!

    Someone on the FB group directed me to the recipe in BFMHTY – it’s the same recipe but seems the technique is different – in that recipe you are shaping the dough in a disk, then cutting it into triangles with a pizza cutter, in BCM you are rolling the dough out to a thin rectangle then rolling the filling in, then cutting after the rolls have been in the freezer (mine fell apart). I am inspired to try this version now because the “bits and pieces” certainly taste wonderful!

      • I made the dough, chilled it, rolled and filled it, rolled the logs then chilled in freezer and the dough was so brittle it cracked and broke when cutting it up.

        I also made per the directions in BFMHTY and it was better – still tricky to work with – can’t be too cold or warm – but the rolling into little crescents was definitely more successful!

      • I’m going to chime in here since my experience was a little different, but Mardi, I think you make an excellent point regarding the temperature of the dough. I chilled the logs in the freezer for one hour – they were firm but by no means frozen and I was able to slice the cookies cleanly. But the ragged ends that had no filling were closer to frozen and broke when I tried to trim them off. I ran out of time so I froze the cookies and baked them the next day.

  3. I didn’t have any luck with this one; the dough was too delicate and the filling too “chunky” to hold together when I was trying to roll the long log.These may have conquered France, but they definitely conquered me. :) I agree with Mardi, the recipe in Baking from My Home to Yours is wonderful. It has become my rugelach recipe of choice after deposing one that I had been using for years and years.

  4. Weird. I made two batches and they both turned out great. It was a bit different from rugelach I’ve made in the past, normally I make a crescent shape. I do think my batch where they were in the freezer for 45 minutes turned out a little better but I had good reviews on both.

  5. Lesson: Read the recipe completely through before beginning. I made the dough last night, and did not grasp the “cut the dough in two parts” step. Which resulted in when I filled it today, I went… wait, what remaining dough?

    Mine is in the freezer now.

    • Also, the ingredients for the filling – the chocolate, the pecans, the dried fruit and the coconut – instead of chopping them up beforehand, I put the coconut and the pecans together in the food processor, (which was out on the bench because of the dough) zapped them for a while, added the chocolate, zapped that, and then added the raisins.

      Much preferable to chopping everything finely by hand, and I got a good mix out of it.

  6. I’m a little confused after reading the recipe. Are these supposed to be baked “upright”, as opposed to laying down with the spiral showing? And why is the LYL already up three days early? Or am I crazy…

  7. I must say this wasn’t easy but the outcome was still delicious. That dough is very tasty. Same thing happened to me with the logs being a bit brittle out of the freezer. I do like the crescent technique, I might give that a go and see. As for variations on the filling, I think I want to try a cherry jam filling with slivered almonds, dried cherries and almond paste. I also do like the idea of a savory filling since the dough is not sweet, maybe pesto, tapenade, gruyere cheese, sun dried tomatoes, pine nuts….hmmmm.

  8. I also just chilled my logs in the fridge, actually overnight because of my work schedule and they sliced ok. I did use a my serrated bread knife and used a sawing motion as I sliced. I also made them almost an inch thick instead of 1/2 inch.

  9. Loved the taste, but mine too fell apart when cutting after 45 minutes in the freezer – quite a mess!! Bits of burned coconut, etc. all over the baking pan and isolated pieces of overcooked dough. Did anyone else find the filling really dry? Maybe a little more moisture would have held the spiral together better? Ah well….I’m really looking forward to the Buche de Noel!!

    • I made this for a third time this weekend and used a raspberry chocolate spread and some finely chopped walnuts in the filling. Worked much better. I also rolled the dough into a log and chilled it in the fridge only for about 20 minutes before slicing. Worked SO MUCH better. Mine were perfect this time around. The advice about chilling in the freezer is curious, for sure. It makes the dough really brittle.

  10. The mistake I made was to lay them on the cookie sheet like spiral cookies. The filling oozes out and burns. (I did manage to eat several, however, and decided that they were burnt but still delicious.) Then reread the recipe which clearly states to bake them seam side down. I cut them almost an inch and they turned out great!

  11. I had better luck with freezing my filled and rolled dough. I did freeze it for a little less than an hour though and it seemed to be just the right consistency to slice. I also made my slices closer to 1″, a half inch just didn’t seem to hold the filling. I baked at 375 degrees which worked really well for a golden color and cooked all the way through. I was worried 400 degrees was going to burn them in my oven, and I was really glad I lowered the temp.

  12. I chilled my dough before rolling, but not after. I just rolled it up and cut it and baked it right away. It worked pretty well for me. I also used raspberry flavored dark chocolate (yum!) and omitted the cherries. Like several of you, I also cut them about an inch thick. I also made a savory version with butternut squash. It’s an inspiring little delicacy, rugelach is :-)

  13. Pingback: TWD: The Rugelach That Won Over France | From Scratch

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