TWD Rugelach

I have never made rugelach before.  I have never eaten rugelach before.  In truth, I have never even said the word rugelach out loud before.  I don't know how to pronounce it.  But even though I don't know how to pronounce it I have seen many recipes over the years for rugelach.  I knew it was a classic recipe.  Rugelach has been on my radar for a long time.  Even so, it was never on the top of my list of recipes to try.  This is why I like TWD.  It makes me try things that I otherwise might not have ever tried.

Since this is the first time I have ever eaten rugelach I can't really say how this recipes compare to others.  I did however really enjoy it.  Here is what I did and what I might change in the future.

I made an apricot rugelach as well as a cherry chocolate almond.  I made the apricot levkar recipe in the book (it smelled fantastic) to use for the filling in the apricot.  I used dried cherries plumped in boiling water, small chunks of semisweet chocolate and chopped toasted almonds (just like the almonds in the apricot recipe).  I liked both recipes and there wasn't a clear winner in my opinion, my kids however only liked the chocolate one (guess I'm not too surprised there).  The thing I did really like about them was how much filling was in the middle.  I don't like taking one bite of pastry and then another bite of filling.  Most other recipes I have seen have had the dough rolled up like a croissant.  If I make these again I would roll them that way.  It might be a little more work but it would give a more even distribution of filling.

Check out the recipe at The Urban Hiker, or My Baking Heart