Today I'd like to share with you a zillion photos of rugelach cookies. This is not the first time I've made rugelach but this is the first time I've made a recipe by my friend Liren. When I saw Liren's post about rugelach, I pinned it and decided to make it and bring it to my Thanksgiving hosts.
Liren's recipe is incredibly easy and comes together really well. I made a few changes to the filling, but otherwise followed her recipe and that's why I'm not retyping it. Go to her blog and check it out. You'll find gorgeous photos there too!
For the first type of rugelach I used dried apricots, walnuts and sugar as the filling. I also chose to add sugar in the raw on top of the rolled rugelach: it added a great color and crunch and a bit of extra sweetness.
For the second type, I used sour cherries instead of apricots.
And for the third, I used Nutella and walnuts. This particular one I decided to roll as a log instead of the more traditional shape.
These were really delicious. I had to share them with a few extra friends to keep myself from eating too many and then froze the rest, which worked really well.
Do you like my new bowls? I got them on sale at Anthropologie ;)
Have you made rugelach before? What's your favorite filling?
Olga, this is fan-tabulous! I'm so glad you enjoyed the recipe, and with so many awesome varieties, too. I've got to try the cherries and will definitely sprinkle raw sugar next time!
ReplyDeleteYUM
ReplyDeleteLove the bowls and the rugelach!! I would definitely make a chocolate one, maybe with dried apricots.
ReplyDeleteThis is artistry!
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