ITJB FR Week 8 Rugelach pps. 216-17
We 3 sisters baked a variety of Rugelach today. This recipe requires the dough to be made the day before the bake, so it really shortens the amount of time it takes to get to bite down on baking day! We are starting off with Barb's pictures.
These look tremendously good. Helen said that she thinks these cookies bring together the flavors of pie crust, churros, and sugar cookies... Barb and I both agree...
Barb used the sour cream dough recipe on page 212. These cookies are so tasty that you will be glad the recipe doesn't make too many. They are addictive!!!
Moving along to Helen's batch, Her triangles look so perfect that she decided to keep them and forgo the rolling into crescents.
Her cookies are crusted with cinnamon and sugar and chopped walnuts, and coated with simple syrup. Helen got creative and used a sugar cookie dough as her base.
These look crunchy and delicious.
Do I smell coffee brewing... looks like a great snack.
I also used the sour cream dough and my triangles leave crescent shaping a challenge, so I rolled creatively...
They may not be perfect crescents but they are perfectly tasty treats... had to hide them from the hubby!
So again we gathered together via cyberspace and telephone photos and texting... baked and enjoyed ourselves while learning our way through Jewish kitchen traditions, thanks to Stan and Norm. We are getting close to finishing the book. A few more weeks. Meet us here next week for the Danish Coffee Ring on page 135. Using the Danish dough on page 131 and a new braiding technique on page 136... Looking forward to it already. Thank you my sisters for another great morning together.