Rugelach dough - egg yolks or no t?
I haven't made rugelach in a few years, but always mad the dough with just butter, cream cheese, a little sugar and flour. I came across a few recipes that include egg yolks in the dough, including this one from Martha Stewart.
http://www.marthastewart.com/343730/r...
Any opinions on what the difference would be in taste and texture?
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No yolks. Best rugelach ever - Lora Brody, in Cooking with Memories which is also in Rose Levy Berenbaum's Christmas Cookie book. Barefoot Contessa has a great recipe too. I will be making some rugelach for a cookie exchange in a couple of weeks. I make these every year and I sear, I cannot be left alone with these things, crazy good and I will eat them until they are gone.
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No yolks. I stopped using Martha's recipes because they never seem to work. She is, however, an excellent source for ideas.
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iluvcookies
Dec 4, 2012 05:32 PM
I don't use egg yolks in my rugelach recipe either... I suspect the dough will be a bit harder/cookie-like with them, from the bit of added liquid in the yolk. Like a very "short" sugar cookie.
She also uses the "cream fat and sugar method" instead of cutting the fat into the flour, which makes me think it will be less crumbly.
