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Multiple Rugelach questions

l
lovessushi Jan 21, 2010 06:08 PM

Just made my first batch. They are quite delicious actually. But I have questions...

1. Can you store them? It seems like they might not be as good when cool from the oven (though bf didn't wait long enough to find out!)

2. Is there some way to make the pastry part less "greasy" (he didn't think it was terrible, but said it seemed like there was too much fat in the dough). Part of the problem could be that I buttered the cookie sheet because I didn't have parchment. The dough calls for 2 sticks butter, 8oz. cream cheese, and 2 cups flour.

3. I used ground bittersweet chocolate for the filling mixed with a bit of sugar. Is that the only type of chocolate that will be good or might others work too?

Thank you!!

  1. k
    Kelli2006 Jan 21, 2010 06:24 PM

    1.) You can store them but they will not be as crisp. I like to freeze them in zip bags that has as much of the air removed as possible.

    2.) You might be able to remove a TBL or so of the butter required but I wouldn't vary the amount of cream cheese. You can add a bit(1/4C) of flour if necessary if the dough is hard to handle.

    3.)There is no firm definition of what is bitter and what is semisweet, so you can vary either of those to taste, but I wouldn't use milk chocolate.

    1. stilton Jan 21, 2010 08:16 PM

      3. I've used everything from finely chopped bittersweet to mini chocolate chips, no extra sugar, with some warmed and strained apricot jam brushed on the dough to provide something for the choc to adhere to.

      1. b
        browniebaker Jan 22, 2010 06:39 AM

        I store rugelach uncovered at room temperature, just as I store pie. Storing it covered would make it less crisp on the outside.

        For freezing, I do cover it, of course. If you know you're going to freeze it, it's best to freeze as soon as the rugelach is cooled, so that the outside is still its crispiest.

        3 Replies
        1. re: browniebaker
          l
          lovessushi Jan 22, 2010 03:02 PM

          Thank you for all the replies...now I know how to store them! stilton I hadn't thought of brushing jam to give the chocolate something to adhere to - that's such a great idea because I had chocolate everywhere.

          I think I might look for an additional recipe as well - I think I can find a better one...any recs?

          1. re: lovessushi
            gansu girl Jan 22, 2010 03:38 PM

            Ina Garten's is my go-to recipe. For fillings, I like some w/apricot jam, nuts & raisins, some with seedless raspberry jam,nuts & raisins, and some with just cinnamon sugar and nuts. Really, the sky's the limit on fillings - it's fun to experiment, right?

            GG
            http://www.semisweetonline.com

            1. re: gansu girl
              nofunlatte Jan 22, 2010 04:02 PM

              I used Ina Garten's recipe this past holiday season and the rugelach were very well received! I'd not made them in perhaps a gazillion years or so, so I couldn't find the recipe I usually use. This recipe was favorably mentioned on some previous CH rugelach thread. Great cookies!

        2. Indirect Heat Jan 22, 2010 03:06 PM

          Which recipe did you use? I've been wanting to try to make rugelach, but haven't settled in on a recipe...

          1. h
            HillJ Jan 22, 2010 04:41 PM

            http://chowhound.chow.com/topics/347827
            http://chowhound.chow.com/topics/352231

            Two previous threads on rugelach for fillings, tips and ideas!

            5 Replies
            1. re: HillJ
              l
              lovessushi Jan 22, 2010 07:41 PM

              I used a recipe by Joan Nathan - she credits someone else for it in her book - Ann someone? I don't have the recipe in front of me...they are good. But I think they could be better. Ina Garten's look's good. I have to check out the two threads that HillJ linked too...this will take a while!

              I used bittersweet chocolate mixed with sugar in mine, and pumpkin butter in the other half. Really delicious!!

              1. re: lovessushi
                coll Jan 23, 2010 01:53 AM

                Pumpkin butter is a brilliant idea!

                1. re: coll
                  l
                  lovessushi Jan 23, 2010 02:27 AM

                  Thanks :) - Trader Joe's brand...so good I could eat it with a spoon!

                  1. re: lovessushi
                    coll Jan 23, 2010 02:30 AM

                    I do! (Eat it with a spoon) Love it in yogurt and oatmeal too. Did you try their cranberry apple butter? Not quite as great, but a nice change.

                    1. re: coll
                      l
                      lovessushi Jan 23, 2010 08:09 AM

                      Ooh no, but that sounds great! I put cranberries in everything and anything - especially banana bread! I hadn't thought of the pumpkin butter in oatmeal...mmm....

            2. JoanN Jan 23, 2010 05:52 AM

              If I'm not going to need the entire batch of rugelach (and I rarely do), I freeze them after shaping but before baking. I'll put them on a baking sheet in the freezer for a couple of hours until they harden then put them in a zipper bag with as much air squeezed out as possible. You can then just pull out a few of them and have freshly-baked rugelach in almost no time. Taken directly from the freezer, they only take about an additional five minutes in the oven.

              2 Replies
              1. re: JoanN
                l
                lovessushi Jan 23, 2010 08:10 AM

                I hadn't realized I could make them ahead like that - would be very convenient that way to just cook up a few

                1. re: lovessushi
                  gansu girl Jan 23, 2010 03:22 PM

                  Yes! And you can also freeze after baking and they hold up well, too - so you can bake ahead for holidays/parties and pull 'em out as needed.

                  GG
                  http://www.semisweetonline.com

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