I have had a bit of a look around this lovely baking blog and there are lots of delicious recipes that we may never have heard of here in Oz, so I figured I’d share her ideas as well
I’m baking and learning about new confections with the TWD baking group. This Tuesday’s recipe is rugelach. I had never eaten it or made it before. I wasn’t even sure how to pronounce it (the dictionary says rŭg’ə-ləKH). What I have learned is that rugelach are traditional Jewish pastry-like cookies. The fun part is they can have endless flavor combinations. A cream cheese dough is spread with jam, sprinkled with cinnamon sugar, then filled with nuts, dried fruit, or even chocolate. Rugelach cookies can be rolled into a crescent shape or rolled and cut pinwheel style. As with every TWD blog post you can find the recipe at this week’s hosts: The Urban Hiker and My Baking Heart.
So this baking adventure took me three days. The first day I made the cream cheese dough in my KitchenAid mixer. I had no problems here and wrapped it well and let it sit in the refrigerator for…
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