A new week and a new challenge. This time we are baking Rugelach on page 325 of Baking with Julia. Our hosts this week are Margaret and Jessica , if you would like the recipe they will have it on their blogs. If you want to see how everyone else did this week you can check that out here . I was excited to try the Rugelach but was once again pretty intimidated. I wanted to make the Apricot Lekvar (pg 449 BWJ) but I had never blanched OR toasted almonds before and was a little nervous about that. Which of course caused me to procrastinate until the last minute!
After I finally decided to tackle it though it really wasn't difficult. Surprise!! I had no idea how simple blanching almonds was and how easily the skin comes off after. Pretty cool! I definitely OVER toasted them, I was getting bored watching them and moving them around, went to get a drink and came back to pretty toasty almonds LOL It's all good. I picked out the lighter ones in the batch and continued on :)
Blended into a beautiful bright orange
Mixing in the (overly)toasted almonds :)
Ready for the fridge
After I finished the Lekvar I got started on the Rugelach recipe. Instead of waiting a couple of hours for butter to come to room temperature I cut it up into smaller cubes so it would warm up faster. Patience is not a virtue I often claim to have!
Butter, cream cheese and sugar
After. It rolled up so nicely and was a lovely soft dough
The dough came together REALLY fast and before I knew it I had it wrapped and in the fridge. I didn't have a lot of time left so I left it in the fridge overnight. The next day I pulled it out of the fridge. It was pretty hard at first. I took some aggression out on it with the end of my rolling pin and that helped soften it up :)
I decided to only make two with the apricot lekvar, so I still have an entire jar left. I will have to come up with something yummy to do with that! I decided to melt some chocolate chips I had in the pantry and make a chocolate one, I also had leftover freeze dried raspberries from the tarts that we made a couple of weeks ago and I decided to crush these over the melted chocolate. For the fourth roll I chopped up white chocolate, craisins and dried apricots.
Rolled up apricot lekvar coated in egg wash
Just begging to be eaten
After they came out of the oven, they smelled so good!