My latest Tuesdays with Dorie Baking project is a delicious rugelach filled with shredded coconut, toasted pecans, bittersweet chocolate chips and plump dried cherries sprinkled over cinnamon sugar and melted butter spread on a tender cream cheese dough. After reading the recipe from Baking Chez Moi, I immediately decided to double the recipe. I’m glad I made extra cookies because the original recipe baked enough for us to enjoy with extras for sharing and I still have a stash in my freezer to bake off later this month for a holiday party. There are many recipes for rugelach out there but Dorie’s recipe uses the classic dough; made up of cream cheese, butter, flour and sea salt. The filling is where the fun begins, as just about any variation you come up will work smeared on and rolled up in the tender and light dough.
I baked my cookies cut both in small spirals as shown in the photos and after freezing the dough overnight I baked a second batch using larger pieces baked with the seams down on the baking sheet. Both ways worked fine with two entirely different looks, sorry I didn’t photograph the second batch as I baked them at night with zero light for the pictures. The only note I would make on the recipe as written is that at least for me, I could not slice the frozen cookie dough ( it broke apart) I had to let it sit out at room temperature for 10-15 minutes or until softer before slicing into the cookies. Here are both notes on making rugelach and a recipe from Dorie Greenspan. Please check out the other Tuesdays with Dorie Bakers creations here.