Tuesday, November 4, 2008

Raspberry Rugelach

If chocolate has ever been paired with better flavors than this, I've yet to experience it. This week's Tuesdays with Dorie recipe was picked by Piggy’s Cooking Journal , selecting Rugelach which can be varied to suit the maker's taste.

The dough is made in a food processor, and comes together easily. It's just cream cheese, butter, flour, and salt processed until it gets a curd-like texture. The filling is raspberry preserves (delicious, but the pesky seeds keep sticking in my teeth), golden raisins, walnuts, cinnamon sugar, and bittersweet chocolate. The chocolate spilled all over the place while baking, but it didn't hurt the flavor. I opted to skip the glaze because by the time I was ready to bake, it was midnight and I was getting tired (late bowling night).

Make sure you get out and vote today, people! No excuses.

Recipe - Baking: From My Home to Yours, by Dorie Greenspan, p. 150-151


Engineer Baker said...

Even with overflow, those look delicious. I love cookies you can change up to suit your tastes.

Beth said...

They look great! I'm a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure :-) Let me know! bethberg12@yahoo.com

Fit Chick said...

They look great! I agree with you about the seeds, will strain the warm jam next time! Such an easy recipe with great taste.

kim said...

i think the overflow looks yummy :) glad you like them!

Anonymous said...

They are delicious, aren't they?