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.
Any opinions on what the difference would be in taste and texture?
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.
50 years into made at home.I've tried with yolks just enough to say not for me.Me and all here prefer the original without yolks.
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.