I wasn’t going to make this recipe. I just wasn’t in the mood for a cookie chocked full of dried fruit and nuts.
But sometimes when I make a recipe that doesn’t sound good to me in my head, they turn out to be some of the best recipes. This weeks Tuesdays With Dorie–Baking With Julia recipe was for Rugelach. It’s a tender crusted cookie rolled up with jam, dried fruits, nuts, and lots of cinnamon and sugar.
Unfortunately, I only made half a batch. My mistake, since they were such a hit. But I’m so glad I didn’t miss out on this cookie. It out did my expectations!
I’ve made a Rugalach cookie in the past. But that recipe was a little different. Before, I used a pear jam, some chocolate, and almonds.
This time I used an apricot jam, dried cherries and golden raisins and almonds in the filling.
I had everything in my pantry for this cookie and did not have to buy a single ingredient!
In the cinnamon sugar mixture, I added ground pecans, almonds, and pistachios. I really liked the fact that I could use what ever nut and fruit I had in the cupboard.
Jessica’s from My Baking Heart, along with Margaret from The Urban Hiker are our hostesses for this round. You can find the recipe on both of their blogs as well as their delicious pictures.
Thank you ladies for hostessing this great recipe!
{ 7 comments… read them below or add one }
glad you made it. I had the same thoughts, it would be a lot of work for something that did not sound “that good”. I too made it anyway, and LOVED it.
I had not thought about the fact I did not have to shop for anything, that is a good point. It does raise it up a little on my to make again list!
I’ve only made rugelach once and loved them. Your flavor combination sounds fantastic.
See those sound delicious to me, so I’d be all for making them! So glad you went for it and ended up liking them!
Just make the full batch next time 
I was the same way in making these. Dried fruits and nuts didn’t sound appealing but boy did this recipe prove me wrong! Love the spiral on it
I already knew I really like rugelach from TWD-BFMHTY a few years ago. Liked it enough that I was smart to only make 1/4 of the recipe because over the courses of a couple days, I think I ate most of them!
Yours do look tasty!
One of my Sunday favorites. Looks so good.
I didn’t experience my first rugelach’s until well into college and for that I am eternally sad. They are amazing! And these are just beauties.