He assembles all his ingredients in little bowls, nuts, raisins, chips. cinnamon sugar, apricot, prune butter, raspberry preserves.
Each disc is rolled into a rectangle on a cutting board, approx 6"x 24" and the filling is placed all over the top,sprinkled with cinnamon sugar, then rolled.
Chill again, and then cut into about 1 1/4 " pieces. Place on baking pan and sprinkle with cinnamon sugar..
.
Bake at 350 for abt 20 min till they get a little color..don't over bake.
When cool, sprinkle with conf sugar...
He does such a good job, I will let him make them any time. I don't want to learn how! :)
If you have only had store bought, you must try these...A world of difference..
Dough
2 Cups flour
8 0z cream cheese
8 Oz butter (if you use salted, omit the salt)
pinch of salt
1 t vanilla
1 1/2 t baking powder
1/2 t cinnamon
grated lemon rind optional
Mix all ingredients in a stand mixer. Separate into discs, wrap and refrigerate overnight.
Roll out each disc place filling, and follow directions and pics above.
Wipe off all tell tale signs of conf sugar while tasting each variety...:)
Over the weekend, WFD&more had a Darling Baker event. My contribution was Butter Spritz...
And meat pies, Tourtiere, a traditional food served on Christmas Eve in Canada.
My friend at http://latabledenana.blogspot.com/, gave us her recipe...go check it out at her beautiful blog...
Kathleen, I think Mike's rugelach looks (and I'm sure it tastes) wonderful. Mike sounds very methodical in his preparation. Do you clean up afterward or does Mike? ... I don't blame you for not learning how to make the rugelach. (BUT, as talented in the kitchen as you are, I'm pretty sure you could handle it. :)
ReplyDeleteJohn has no interest in baking, although he will eat what others bake. ....
Cynthia, he cleans up too! And yes, he is methodical...stops short of putting the cans away in ABC order! ( that was in a book...years ago..Armchair Tourist? sound familiar??)
ReplyDeleteKathleen, how great that Mike makes these for you. They look wonderful as do your spritz and pies.
ReplyDeleteGreat post!
I am envious of your baker 'darling', Kathleen :) Thank you for sharing the step-by-step.
ReplyDeleteYour toutieres are darling too!
I really like the "how to..." helps us novice bakers!! You're extra lucky in having him clean up as well!!!
ReplyDeleteKathleen, Mike's rugelach look perfect! When Bloomies was in Garden City, they had the bakery goods downstairs. Rugelach in those days at Bloomingdale's were over $16 a pound. Years ago. They were the most unbelievably good ruggies, and Mike's looks exactly like those that I remember! I always bought three to go home with! I love Ruggies :) Mike's a keeper, especially if he cleans, too!
ReplyDeleteFun post, Kathleen! You brought back some fun memories for me!
how cute are you with step by step instructions!
ReplyDeletescott would never in this life time venture into the kitchen beyond beanies and weanies...
Kathleen..I too think it looks great and so do your cookies..
ReplyDeleteYou just reminded me that rugelach is on my list..
I find it beautiful..and festive.
Those little gifts with your cookies are so cute too!
That's true too..he is your breadmaker:)
Happy holidays to Cuisine Kathleen:)
I definitely grew up on rugelah and love it! I haven't had any in awhile though so I definitely think it's time to try my hand at making some :)
ReplyDelete