March 9, 2012

TWD: Rugelach

I made this a week early, wrote the post, couldn't figure out how to set the date to post in the future, so here's my late rugelach homework.

This was a totally new one for me.  I've never made or eaten Rugelach, so I had no idea what this one was going to taste like?  Definitely more of a pastry than a cookie.  I used walnuts, hazelnuts, dates, apricots and dried cranberries for the filling.  The dough was very easy to make, I even used light cream cheese and it worked out fine.

I loved the apricot spread with almonds and wish I had made more to use on toast.  Maybe I'll make more with my leftover dried apricots :)

I really enjoyed these and think you could really play around with different fillings.  I'm thinking... a pumpkin puree in place of the apricot spread, maybe mix walnuts & pecans and for the fruit filling - dried cranberries or raisins and chocolate chips.  Not sure if it would still be considered Rugelach, but I think it would be delicious with all the cinnamon sugar.

This week's recipe was hosted by Margaret and Jessica.  You can check out the recipe on their blogs.


  1. Robin, Your rugelach looks beautiful!! I was sorry I wasn't able to make this one. It was a traveling day for me! Nice job!

    1. Pumpkin butter would be great for a fall theme. These cookies seem more like a fall/ winter thing to me so anything along those lines would probably be great!

    2. Anything with that much cinnamon sugar does feel like fall. I was the only one in my house that liked the apricot filling, so I have a stash in the freezer :)

    3. Kathy, you'll really like these when you get a chance to make them.

  2. Your rugelach were a fun and tasty change from a usual are right, they are a pastry. I'd like to bake them again with chocolate something...that seems to be a favorite. I did the apricot and everyone really liked it which was a happy surprise for me.