Baking Chez Moi – Tuesday’s with Dorie – Rugelach

This month’s first recipe is Rugelach.  I was more like rugelwhat?  I’m sure I’ve eaten it before but had no idea what it was or how to make it.  A bit tricky if you share my naiveté, with practice however, making it did get easier.  This non-sweet dough which consists of butter & cream cheese was so easy to handle and roll out and once baked was very flaky yet gooey and delicious.  As a bite size treat, it’s as if a puff pastry and a prune Danish had a baby.  According to Baking Chez Moi, the filling is a blend of melted butter, cinnamon sugar, dried cherries, pecans, chocolate and sweet dried coconut; but one can play around with fillings, even trying a savory one.  You can get the full recipe in Baking Chez Moi by Dorie Greenspan.