The end is near, VERY near. The end of winter, I mean. I’ve already sworn off heavy sweaters no matter what. I’m getting ready to buy some colorful flowers for my porch. Daylight savings is about to begin. THIS IS IT!
As for my kitchen, this cookie will probably be the last of the winter warm-spiced sweets that will be coming out of it before the light citrus and floral flavors take over. Rugelach, with a cinnamon-sugar, nut and dried fruit filling, is the recipe for this week’s Tuesdays with Dorie/Baking with Julia.
The recipe was contributed by Lauren Groveman and is slightly different from Rugelach that I have tried in the past whereby it is rolled up lengthwise and sliced and then drenched in cinnamon-sugar-nut crumbs before baking. The dough is traditional, made with cream cheese and butter which is easy to work with and bakes up fluffy and tender and is really hard to mess up.
I used a natural apricot preserve for my filling, along with pecans and walnuts and a dried fruit mix from King Arthur Flour that includes apricots, raisins, pineapple cubes, dates, and cranberries. I didn’t need to plump the fruit at all and the mix of flavors with the sugar and cinnamon was delicious. I think the idea of rolling these in the cinnamon-sugar-nut mixture was brilliant. It gave these cookies that little something extra that causes them to be slightly addictive.
This is not a ‘throw it all together and bake’ recipe, however. It is fairly complicated and involves a lot of chilling. I spread it out over three days – making the dough on day one, filling and rolling on day two, and coating and baking on day three. You could do it in one if you started early enough, but it really needs at least two. And I would suggest if you want to store some to bake later, freeze the logs after rolling them up but before coating them, just make sure to put aside half of the coating mixture in a bag to freeze with them.
Thanks to the Tuesdays with Dorie/Baking with Julia hostesses for this week, Jessica of My Baking Heart, and Margaret of The Urban Hiker. You can find this fabulous recipe on their sites or in the lovely book Baking with Julia by Dorie Greenspan.