Tuesday, March 6, 2012

TWD: Rugelach

These were an all-day affair, but worth it. The dough has to chill for 2 hours and then the logs chill for at least another 4.

The first batch might not have been rolled tightly enough because they busted a little bit and burnt a bit on the bottom.

The second batch I only baked for 20 minutes and they came out a little better. I really don't care so much how they look because they taste delicious. I love the cream cheese dough.

I used a combination of macadamias, almonds, and pecans for the nuts, apricot preserves instead of lekvar, and dried peaches and tart cherries. I'm interested to see what other combos people used. It's a great way of using up pantry ingredients.